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Butternut & Lentil Soup

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INGREDIENTS

  • 2 tsp olive oil
  • 1 onion, diced
  • 1 carrot, chopped into small cubes
  • 1 tsp cumin
  • 1 tsp curry powder
  • 2cm ginger, grated
  • 2 cloves of garlic, diced
  • Pumpkin, diced into 2cm pieces (as per 2 times the RAW portion on your plan)
  • Lentils, cooked (as per 4 times the protein portion on your plan)
  • 2T tomato paste
  • 1C vegetable stock
  • 400g tin of crushed tomatoes
  • 1T apple cider vinegar
  • 2-3 bay leaves
  • Salt and pepper to taste
  • Wholegrain toast, toasted (as per 2 times the carb portion on your plan)

 

DIRECTIONS

Heat a non-stick pan over medium-high heat and add oiI. Cook onion and carrot until soft. Add spices, ginger, and garlic and cook for a further 1-2 minutes. Add pumpkin, lentils, tomato paste, stock, tinned tomato, vinegar and bay leaves. Cook until the pumpkin is soft. Remove bay leaves and mix with a stick blender until just combined. Season with salt and pepper.

Serve with toast.

 

Serves 4