Plat
Chunky Squash and Lentil Soup
1 hPour 6Nutri-Score B€€
B
1 h
1 hChunky Squash and Lentil Soup
recette de
Food This Week
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1 recette
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0 fois cuisinée
ce qu’il vous faut
Ingrédients
butternut squash (peeled, seeded and cut into chunks)Fruits et légumes1 morceau
lentils (rinsed)Céréales200 g
bacon (diced)Viandes120 g- leek (cleaned and sliced)Fruits et légumes2 morceaux
garlic (minced)Fruits et légumes3 morceaux- chilies (finely chopped)Fruits et légumes1 morceau
chicken stock (homemade if possible)Épicerie1,2 litres
olive oilÉpicerie30 ml
saltÉpices6 g
black pepper (freshly ground)Épices2 g
par portion
Nutrition
174kcal
- Glucides
- 22 g
- Protéines
- 8 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Cocotte
Louche
pas à pas
Préparation
- Étape 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.
- Étape 2
Soften the aromatics
- Add the leek and chilies to the pot and cook until softened.
- Stir in the garlic and cook until fragrant.
- Étape 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.
- Étape 4
Finish and serve
- Return the bacon to the pot and stir.
- Taste and adjust the seasoning.
- Ladle into bowls and serve hot.