Lentil and Butternut Squash Soup

Name: Lentil and Butternut Squash Soup
Ingredients: 7 oz butternut squash (about 200 grams); 2 carrots; 2 cups red lentils (about 400 grams); 1 cup cooked and drained quinoa (about 170 grams); 1 onion; 2 tablespoons tomato paste; 2 tablespoons flour; 2 tablespoons olive oil; Salt; Black pepper; Cumin; Paprika; Crushed red pepper; Turmeric

Waffa Omar @wzbyaa_1985

A different twist and even tastier with quinoa. This delicious, vitamin-rich soup strengthens the body and provides energy, especially in cold weather.

Waffa Omar @wzbyaa_1985

A different twist and even tastier with quinoa. This delicious, vitamin-rich soup strengthens the body and provides energy, especially in cold weather.

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Ingredients

7 ozbutternut squash (about 200 grams)
2carrots
2 cupsred lentils (about 400 grams)
1 cupcooked and drained quinoa (about 170 grams)
1onion
2 tablespoonstomato paste
2 tablespoonsflour
2 tablespoonsolive oil
Salt
Black pepper
Cumin
Paprika
Crushed red pepper
Turmeric

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Steps

1

Cut the butternut squash, carrots, and onion into medium-sized pieces.
2

Add the chopped vegetables and lentils to a pot of boiling water. Cook over heat until the vegetables are tender, then set aside to cool.
3

Blend the mixture in a blender for a few minutes until smooth.
4

Heat the olive oil in a skillet, add the flour, and stir. Then add the tomato paste and cook together, stirring.
5

Add the spices and salt to the mixture, stir with a spoon along with 1 cup of water, then add to the lentil and vegetable mixture.
6

Blend the cooked quinoa in a blender for a few minutes until smooth, then add it to the soup and stir well.
7

Serve hot and enjoy!
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