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Chunky Squash and Lentil Soup
Hoofdgerecht

Chunky Squash and Lentil Soup

1 uVoor 6Nutri-Score B€€
van @food_this_week1 import0 keer gekookt
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wat je nodig hebt

Ingrediënten

6 personen
  • butternut squash (peeled, seeded and cut into chunks)Groente en fruit1 stuk
  • lentils (rinsed)Granen200 g
  • bacon (diced)Vlees120 g
  • leek (cleaned and sliced)Groente en fruit2 stukken
  • garlic (minced)Groente en fruit3 stukken
  • chilies (finely chopped)Groente en fruit1 stuk
  • chicken stock (homemade if possible)Voorraadkast1,2 liter
  • olive oilVoorraadkast30 ml
  • saltKruiden en specerijen6 g
  • black pepper (freshly ground)Kruiden en specerijen2 g

per portie

Voedingswaarden

174kcal

Koolhydraten
22 g
Eiwitten
8 g
Vetten
6 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Soeplepel

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 3

  4. Finish and serve

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