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Before you jump to Roast Butternut Squash and Lentil Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
Opting to eat healthily offers incredible benefits and is becoming a more popular way of life. There are many illnesses linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. Although we’re incessantly being counseled to stick with healthy eating habits, it is also easier than ever to rely on fast food and other convenience items that are not beneficial for us. People typically believe that healthy diets require a lot of work and will significantly change the way they live and eat. Contrary to that information, people can modify their eating habits for the better by carrying out a couple of modest changes.
You can make similar changes with the oils that you use for cooking your food. For example, monounsaturated fat like as olive oil can be helpful in offsetting the bad cholesterol in your diet. Olive oil also provides vitamin E which is good for your skin, among other things. It could be that you already believe that you eat fruit and vegetables but it can be worthwhile considering how fresh these are depending on where you purchase these. If you can opt for organic foods, you can avoid the problem of consuming crops that may have been sprayed with toxic pesticides. You can be certain that you’re getting the most nutritional benefits from your fresh produce if you can find a local supplier since you will be able to buy the fruit when it is the freshest and ripest.
As you can see, it is not difficult to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to roast butternut squash and lentil soup recipe. To make roast butternut squash and lentil soup you need 8 ingredients and 4 steps. Here is how you do it.
The ingredients needed to cook Roast Butternut Squash and Lentil Soup:
- Get 1 large butternut squash
- Provide 3 stalks rosemary
- Use 2 celery ribs sliced
- Prepare 4 garlic cloves peeled
- You need As needed Olive oil
- Provide To taste Salt and pepper
- Use 200 gm red lentils
- Provide 750 ml vegetable stock
Steps to make Roast Butternut Squash and Lentil Soup:
- Peel and de seed the squash then cut into small chunks. Add the squash to a deep baking tray, then also add the sliced celery, whole garlic cloves and rosemary.
- Drizzle with a good glug of olive oil and season with salt and pepper. Stir to coat all the veg in oil, the. Bake in the oven for 1 hour at 190 C - or until the veg is soft and starting to caramelise on the edges.
- Cook the lentils in boiling water for 20 minutes until tender then drain.
- Add the lentils and roasted veg to a saucepan (remove the woody stalks of rosemary) and simmer on the hob for ten minutes with 750 ml vegetable stock. Allow to cool slightly before blending. Add more water if you want to thin the soup a little, then season to taste with salt and pepper.
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