Squash and lentil soup

Squash and lentil soup

Total: 30 Min. | Active: 30 Min.
vegan, lactose-free
Nutritional value / person: 364 kcal
, Fat: 22 g
, Carbohydrate: 30 g
, Protein: 15 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

2 tbsp olive oil
1 onion, roughly chopped
500 g squash, diced (approx. 350 g)
60 g red lentils
6 dl vegetable bouillon
salt and pepper to taste
2 tbsp mixed seeds
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How it's done

Heat the oil in a pan. Sauté the onion for approx. 5 mins., add the squash and cook for approx. 5 mins. Add the lentils, pour in the vegetable stock, bring to the boil, cover and simmer for approx. 10 mins. Blend the soup, season, serve with the mixed seeds.

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