Thursday, 20 March 2008

Spicy Squash and Lentil Soup

Made some lovely spicy soup last night, which we all loved even the children. It had the added bonus of being an excellent way to use up the random squash that always appear in vegetable boxes in the autumn and winter, think they're just about out of season now. But it was great, even though I got carried away and froze half of it at lunchtime for another day, so there wasn't quite enough. Which, of course then made brie and crackers (spelt flour for me) essential, therefore negating the healthy effects of the soup.

Anyhow recipe was taken from vegetable box in London a couple of years ago, so I think courtesy of everybody organic and adapted a bit by me..

Spicy Pumpkin and Lentil Soup

One onion - finely chopped
One clove of garlic - crushed
One small red chilli - chopped
About a pint of good quality vegetable stock - try the powdered organic variety
3 or 4 ounces of red lentils, rinsed well under the tap
One pumpkin, small squash or similar - chopped
2 or 3 carrots - chopped
1 lemon
Sunflower oil

Saute the onion in a large saucepan for a few minutes, add the crushed garlic and chopped chili, and fry for another few minutes until softened.
Add the pumpkin type vegetable and carrots and pop the lid on for a few minutes.
Add the vegetable stock and lentils.
Top up with more stock if needed, to make a soup like consistency.
Cook for approximately 20 minutes until vegetables are soft.
Put soup through the blender.
Squeeze the lemon in to the soup.
Season to taste.

Serve, with some lovely crusty bread.

Hope anyone who still has any squash enjoys this, its definitely my favourite soup. Did make noodle and cabbage soup the other day which was nice, but not quite as

After all this healthy living, I went off the supermarket and bought some Easter eggs! Yay!


Anonymous said...

Happy Eostre to you, hope you enjoy your eggs.

Anonymous said...

Happy easter to you. We're also living in a victorian house and living the frugal way but with older kids:)
Great blog!