Thursday, 7 November 2013

Red Lentil Cream Soup

Serves 2 to 4:
Potatoes (200g - peeled)
Butternut Squash (200g - peeled)
Red Lentils (100g)
Garlic (1 clove)
Water (700 ml)
Corianders (2 tbps - fresh, chopped)
Olive oil

1) Place all the ingredients in a saucepan and cook until the potato is soft.
2) Grind and season with salt, pepper, olive oil and sprinkle with corianders.

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