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Chunky Squash and Lentil Soup
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Chunky Squash and Lentil Soup

1 hPara 6Nutri-Score B€€
de @food_this_week1 importación0 veces cocinadas
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lo que necesita

Ingredientes

6 personas
  • butternut squash (peeled, seeded and cut into chunks)Frutas y verduras1 pieza
  • lentils (rinsed)Cereales200 g
  • bacon (diced)Carne120 g
  • leek (cleaned and sliced)Frutas y verduras2 piezas
  • garlic (minced)Frutas y verduras3 piezas
  • chilies (finely chopped)Frutas y verduras1 pieza
  • chicken stock (homemade if possible)Despensa1,2 litros
  • olive oilDespensa30 ml
  • saltEspecias6 g
  • black pepper (freshly ground)Especias2 g

por ración

Nutrición

174kcal

Carbohidratos
22 g
Proteínas
8 g
Grasas
6 g
Adaptar utensilios

lo que usará

Utensilios

  • Cocotte
  • Cucharón

paso a paso

Preparación

  1. Crisp the bacon

    • Heat the olive oil in a Dutch oven over medium heat.
    • Add the bacon and cook until crisp and the fat has rendered.
    • Remove the bacon with a slotted spoon and set aside, leaving the fat in the pot.
    Paso 1

  2. Soften the aromatics

    • Add the leek and chilies to the pot and cook until softened.
    • Stir in the garlic and cook until fragrant.
    Paso 2

  3. Add squash and lentils

    • Add the squash chunks and lentils and stir to coat.
    • Pour in the chicken stock and season with salt and pepper.
    • Bring to a boil, then lower the heat and simmer until the squash is tender and the lentils are cooked.
    Paso 3

  4. Finish and serve

    • Return the bacon to the pot and stir.
    • Taste and adjust the seasoning.
    • Ladle into bowls and serve hot.
    Paso 4
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