This soup will leave all the family looking for more! Why not double up this recipe to have enough soup for the week or to stash some in the freezer?
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Serves: 4 people
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2 - Bay Leaves
3 - Carrots
cut into small chunks
2 tbsp Olive Oil
100 g Red Lentils
1 tsp Salt
1 stick SuperValu Fresh Ginger
peeled and grated
8 sprigs SuperValu Fresh Thyme
1 - SuperValu Potatoes
peeled and cut into small chunks
1 medium SuperValu Pumpkin
(we love the hokkaido or kabocha varieties) or butternut squash
2 litre Water
1 tbsp SuperValu Chilli Flakes
1 tbsp SuperValu Goodness Flaked Almonds
4 slices SuperValu Brown Soda Bread
- If using a pumpkin, we always leave the skin on (but if using a butternut squash, do peel it, as the skin can be bitter). Just give it a good scrub, then chop it in half, remove the seeds and cut into bite-sized pieces.
- Warm the oil in a large family-sized pot set over a medium to high heat. Add all your veg along with the bay leaves and salt. Let the veg sweat for 7 to 8 minutes, then add the red lentils, water, grated ginger and the leaves from the sprigs of fresh thyme. Bring to the boil, then reduce to a simmer for 15 minutes, stirring regularly as lentils like to stick to the bottom of the pot.
- Taste and make sure the lentils and the pumpkin squash are cooked through. Remove from the heat and remove the bay leaves, then blend using a stick blender or a food processor until the soup is smooth.
- Ladle into bowls and garnish with flaked almonds and chilli flakes. If you have time, toast the almonds on a hot, dry pan for 3 minutes, which makes them even nicer. Serve with some good brown bread.