Lentil and vegetable soup

Ingredients

• 1 large carrot
• 1 onion
• 2 cloves garlic
• 200 g butternut squash
• 150 g cauliflower (including the leaves)
• 1 ½ cup washed red lentils
• 2 medium potatoes
• 1 vegetable stock cube
• 2 tbsp vegetable (rapeseed) oil#
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• ½ tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Black pepper/chilli pepper to taste

Method

1. Wash the potatoes and carrots well and keep the skin on. Chop them, along with the onion, garlic and butternut squash.
2. Heat the pan on a medium heat and add the oil, then sauté the onion, garlic and carrots until they are softened.
3. Add the cumin, turmeric, paprika, garlic and onion powder and mix.
4. Dissolve the stock cube in the water and add it to the pan.
5. Add the washed lentils along with the butternut squash, potato and cauliflower.
6. Leave to simmer on medium heat, stirring occasionally until the lentils, butternut squash and potato are soft.
7. Leave the soup chunky, or blend it to your desired texture.
8. Add black pepper/chilli powder to taste. Fresh herbs (not so fresh herbs are fine too) on top are also great for some added flavour. Our favourite is coriander. Enjoy!

Approximate cost per portion*: £1.68

*Approximate cost calculated using average prices from three main supermarket retailers in the UK. Price data accurate as of June 2022.