Name: Squash and Lentil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 10g oil spray (10 kCal); 2 medium Onions peeled & sliced (70 kCal); 3 Garlic cloves peeled & sliced (9 kCal); 1 Leek cleaned & sliced (26 kCal); 400g Savoy Cabbage sliced (96 kCal); 400g Squash peeled & sliced (128 kCal); 200g Puy Lentils (616 kCal); 1 litre Vegetable stock (40 kCal)

Squash and Lentil Soup

24 Jan 2018

by RickRock

Prep Time

10 minutes

Cook Time

15 minutes

Total Time

25 minutes

Background

After the fun and festivities of Christmas and New Year, January always seems so dark, dreary, sad and cold. If you need something quick and easy yet warming and filling for lunch or supper then this Squash and Lentil Soup will certainly fit the bill! It's also pretty low-cal for such a wholesome soup, working out at less than 200 kCal per portion.

Ingredients

10g oil spray (10 kCal)
2 medium Onions peeled & sliced (70 kCal)
3 Garlic cloves peeled & sliced (9 kCal)
1 Leek cleaned & sliced (26 kCal)
400g Savoy Cabbage sliced (96 kCal)
400g Squash peeled & sliced (128 kCal)
200g Puy Lentils (616 kCal)
1 litre Vegetable stock (40 kCal)

Instructions

Spray the oil into the pressure cooker over a medium heat
Soften the onion, garlic and leek for a couple of minutes
Stir in the cabbage and allow to sweat for 2 or 3 minutes more.
Add the squash, the lentils and stock then put on the lid and bring up to pressure.
Cook at pressure for 10-12 minutes then take from the heat and allow to cool.
Serve with some crème fraîche and chunky bread (if you don't care about the extra calories or dairy!) Alternatively, add a dash of cider vinegar.

Tips

If you don't have a pressure cooker it will need about 30-40 minutes simmering in a heavy-based pan, stirring frequently.
If you prefer a smooth, potage-style soup you can use a hand blender in the cooker.
You can also add more stock if it's too thick.

https://cooktogether.com/?recipe=squash-lentil-soup

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