Name: Lentil and Vegetable Soup
Prep time: 10 min
Cook time: 60 min
Yield: 2
Cuisine: British
Ingredients: 2 cups red lentils; 1 cups bulgur wheat; 1 Tbsp olive oil; 1 large onion, chopped; 4 cups butternut squash, peeled and cubed; ¼ tsp cayenne pepper (optional); 1 tsp sea salt; ¼ tsp freshly cracked pepper; ¼ tsp dried ginger; ¼ tsp turmeric; 12 cups vegetable broth; 1 cup orange juice; 1 bunch spring onions, chopped

Ingredients

2 cups red lentils

1 cups bulgur wheat

1 Tbsp olive oil

1 large onion, chopped

4 cups butternut squash, peeled and cubed

¼ tsp cayenne pepper (optional)

1 tsp sea salt

¼ tsp freshly cracked pepper

¼ tsp dried ginger

¼ tsp turmeric

12 cups vegetable broth

1 cup orange juice

1 bunch spring onions, chopped

Method

Rinse lentils and bulgur wheat.

Add oil to a large saucepan and sauté onion and butternut squash for about 10 minutes.

Add cayenne, sea salt, pepper, ginger, turmeric, and red pepper (optional). Cook 2 minutes.

Add broth. Bring the mixture to a boil and then reduce heat.

Cook for 45 minutes.

Add orange juice. Cook 5 more minutes.

Top with spring onions and serve.

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