Butternut and Red Lentil Soup

Serves  4


  • 2 tsp Coconoil
  • 1 onion, peeled and chopped
  • 2 garlic cloves, crushed
  • 2 cm piece root ginger, peeled and chopped
  • ½ tsp cumin seeds
  • 125 g red lentils
  • 500 g butternut, chopped
  • 1.2 litres vegetable stock
  • 100-150 ml soya milk
  • seasoning


  • Heat the oil in a pan and cook the onion for 3-4 minutes, before adding the garlic, ginger and cumin seeds, and cook for another 3-4 minutes.
  • Stir in the red lentils and butternut and stir well to coat with the spices.
  • Pour in the stock and bring to the boil. Reduce to a simmer and cook for 12-15 minutes, until the red lentils have swollen and the sweet potato is cooked.
  • Remove from the heat and blend with a hand blender or in a food processor, adding the soya milk if the soup is too thick.
  • Return to the heat and heat through before serving.


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