Organic Food Delivery

 

Roasted squash, red lentil and coconut soup

Method:


Preheat your oven to 180°C/350°F/gas 4. Remove the seeds from the squash, then cut into even slices or chunks leaving the skin on.  Place the squash in one layer in a roasting dish with the chopped garlic and season lightly with salt and pepper. Cover dish with tin foil and bake for 30 minutes, or until the skin of the squash is soft. Fry Onion and celery in a splash of rapeseed or vegetable oil. Add roasted squash and garlic, red lentils, stock and stir well. Simmer for 15 minutes, add coconut milk, bring back to simmer before blending. Season to taste.

Optional extras:


This soup can handle really strong Thai or Indian flavours: home-made or shop-bought curry paste or powder can be added with the squash to the fried onion. We love ours hot, with chopped chilli and a squeeze of lemon or lime.

 

Ingredients

  • 1/4 a medium squash
  • 2 cloves garlic
  • 1 onion, chopped
  • 1 stick celery, chopped
  • 80g red lentils
  • 500ml stock
  • 400g tin coconut milk
organic dinner illustration

Do we deliver to you?

We deliver to Bristol, Bath, Chew Valley, Weston-Super-Mare, Frome and plenty of places in-between!

Nature-friendly farming

Nature-friendly farming

Healthy food

Healthy food

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Local first

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Ethical trading

Waste not

Waste not

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