Warming sunshine soup

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April 27, 2015

Named because most of the ingredients are red and the chilli gives a gentle heat


Heat the butter and then fry the onion and garlic for 5 mins until soft.

Add the sundried tomatoes, ginger and chilli and fry for a further mins.

Stir through the puree and cook for 1 minute

Add the carrots and squash and stir through to coat and cook for 2 mins.

Add the lentils and stock, bring to the boil and simmer for 20-30 mins until all the veg and lentils are soft.

Blitz in a blender or a handheld blender and season well

Serve up with a dollop of yoghurt and some chopped coriander


25g Butter

1 red onion chopped

2 garlic chopped

6 sundried tomatoes in oil, roughly chopped

2 inch piece of ginger chopped

1 red chilli chopped

1 tbsp tom puree

300g carrots diced

300g squash diced

250g red lentils, rinsed and drained

1.5ltrs chicken stock (or veg stock)

Chopped coriander and some yoghurt to serve


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