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Squash and Lentil Soup

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.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Spray the oil into the pressure cooker over a medium heat
  2. Soften the onion, garlic and leek for a couple of minutes
  3. Stir in the cabbage and allow to sweat for 2 or 3 minutes more.
  4. Add the squash, the lentils and stock then put on the lid and bring up to pressure.
  5. Cook at pressure for 10-12 minutes then take from the heat and allow to cool.
  6. 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.