Lentil and Vegetable Soup

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

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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

This vegan lentil and vegetable soup is as wholesome as it gets. Try this to warm up on a cold winter’s day!

Prep time: 10 minutes

Cook time: 1 hour

Serves 2

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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