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Ingredients
- 2 tablespoons olive oil
- onion
- red pepper flakes
- 2 pounds ~butternut squash
- 1-2 sweet potatoes (optional)
- 1 cup red lentils
- 5 cups stock
- 2-3 tablespoons Tahiti paste
Directions
- Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft.
- Reduce the heat to low add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time.
- Add the stock and lentils and simmer until the soup is cooked.
- Leave it to cool for a little bit and puree it in a food processor or blender. Return to pan, add the Tahiti paste heating gently.
- Serve hot.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 292g | |
| Recipe makes 6 servings | |
| Calories 199 | |
| Calories from Fat 47 | 24% |
| Total Fat 5.36g | 7% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 668mg | 28% |
| Potassium 551mg | 16% |
| Total Carbs 26.54g | 7% |
| Dietary Fiber 11.1g | 37% |
| Sugars 3.01g | 2% |
| Protein 11.25g | 18% |
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