Butternut Squash and Lentil Soup
1 Medium Butternut squash
1 1/2 cups of red lentils
3-4 cloves of garlic or more if you like
Fresh turmeric (1 inch) and black pepper
Home made chicken stock or Swiss Vegetable Bouillon Powder - 1 litre
Cut the butternut squash in half and place in a low oven to soften. This can take half an hour or so.
Melt the coconut oil and add in the chopped onion.
Peel and chop the garlic and leave to sit for 10 mins to let the enzymes work before adding to onion.
When the butternut squash is softened scoop out the flesh and add to the pot.
Add in the chicken stock and lentils.
Add in the chopped turmeric and black pepper.
Cook for about half an hour until the lentils are softened.
Chop and change the amount above depending on your taste. If the soup is too thick add in more stock, if too thin use less stock.
Adjust the turmeric amount if you want, it adds a lovely kick to the soup though!
Lentil and Tomato Soup
4oz Lentils ( Red)
garlic - as much as your want
1tbsp Marigold Swiss Vegetable Bouillon Powder ( Gluten &
Yeast Free )
Saute the garlic and onion in a little oil for ten mins
Chop tomatoes and add to sauted garlic and onion
Add the lentils, Bouillin powder and black pepper
Simmer for about 20 minutes and liquidise
It's that simple!