This is my favourite soup at any time of year, as it is packed with protein and vitamin C. However it is during the cold and gloomy winter months when it really comes into its own, not only because it is deeply warming but also bright and colourful.
1 Butternut Sqaush
3 carrots
1 onion
1 small red chilli
200g red lentils
2 tsp cumin
Salt and pepper
Vegetable stock
This soup couldn’t be easier to make. Peel and roughly chop the vegetables. Finely chop the chilli. Place all ingredients into the slow cooker, and cook on low for 4 – 6 hours. Then transfer to a blender and blend until smooth. Serve with bread and hummous.
And smile from the inside!
