Rate this recipe
2.9/5
(78 Votes)
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Ingredients
- 1 tbsp olive oil
- 15g butter
- 1 large red onion ( chopped)
- 150 g carrots (sliced)
- 500 g butternut squash( flesh only)
- 1 medium sweet potato
- 100 g red lentils ( rinsed)
- 1 L vegetable stock
- 3 level tbsp tomato puree
- 3 tbsp chopped parsley
- 2 level tsp mixed dry herbs
Details
servings 5
Level of difficulty Easy
Preparation time 20mins
Cooking time 45mins
Cost Budget Friendly
Preparation
Step 1
heat the oil and butter in a large pan,
add the onion and cook until soft
Step 2
add the carrots, squash and sweet potato.
cover and cook over a low heat for 3-4 mins
Step 3
add the lentils, stock, tomato puree, parsley, mixed herbs.
cover and simmer for 30-35 mins
Step 4
pureee with a hand -held blender or food processor
serve with crusty bread
add swirls of cream fraiche and srinkle with pepper
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