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Chunky Squash and Lentil Soup
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Chunky Squash and Lentil Soup

1 hServes 6Nutri-Score B€€
from @food_this_week1 import0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • butternut squash (peeled, seeded and cut into chunks)Produce1 piece
  • lentils (rinsed)Grains200 g
  • bacon (diced)Meat120 g
  • leek (cleaned and sliced)Produce2 pieces
  • garlic (minced)Produce3 pieces
  • chilies (finely chopped)Produce1 piece
  • chicken stock (homemade if possible)Pantry1.2 litres
  • olive oilPantry30 ml
  • saltSpices6 g
  • black pepper (freshly ground)Spices2 g

per serving

Nutrition

174kcal

Carbs
22 g
Proteins
8 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Ladle

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 3

  4. Finish and serve

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