Red Lentil and Squash Soup with Rosemary

Serves 4

Ingredients

• 2 tbsp light olive oil

• 1 onion, peeled & chopped

• 2 small carrots, chopped

• 2 sticks celery, chopped

• 1 clove garlic, peeled and finely chopped

• 2 sprigs rosemary, leaves only

• 1 red chilli, chopped or sprinkle chilli seeds

• 1 squash, peeled, seeds removed and chopped

• 150g red lentils

• 1200 ml stock

• Black pepper

Method

1. In a large lidded saucepan or casserole heat 2tbsp olive oil

2. Add onion, carrots, celery, garlic, squash, rosemary leaves and chilli and on low heat, ‘sweat’ the veg with lid on, stirring now and then, for 15-20 mins until veg soft

3. Add lentils and stock and bring to boil

4. Reduce heat and simmer for 20 mins

5. Blend to desired consistency

Makes a delicious and filling soup. Can top with a drizzle olive oil, roasted seeds or pinenuts or serve with sourdough bread or a dollop of hummus.

Freezes well so worth making x2 or x3 of amounts given.