Butternut Squash, Bacon and Red Lentil Soup



A protein rich soup packed full of nutrients for cardiovascular health and digestion. Butternut squash is rich in magnesium, antioxidants, carotenoids and fibre. Lentils are high in iron, vitamin B1 and fibre so are beneficial for cholesterol balance, the nervous system and energy

Prep time: 15 minutes Cook time: 35 minutes Serves: 4


  1. Pre-heat oven to 180’C/360’F/gas mark 4
  2. Roast the butternut squash in 1 tbsp of olive oil for 20 minutes until soft.
  3. Cover the lentils with water and leave to soak (helps to soften).
  4. Heat the oil in a pan and add the onion and once soft add the bacon.
  5. Rinse off the lentils. Once the butternut squash is soft add to the pan with the water, lentils and bouillion.
  6. Simmer for 15 minutes and then blend until smooth.
  7. Serve with olive oil and seeds.