With red lentils as a great source of protein, this soup is a complete and nutritious meal.
We propose a more elaborate version and an express version so you can easily prepare them even on a week day.
Servings: 6 bowls
Preparation time: 15 minutes
Cooking time: 20 minutes
- 1 finely chopped onion
- 1 tablespoon of vegetable oil
- 1 teaspoon of ground ginger
- ¼ teaspoon of nutmeg
- 5 cups of diced Butternut squash flesh
- ½ cup of dry red lentils
- 6 cups of vegetable broth
- 1 tablespoon of cream
- One pizza dough ball
- 6 almonds
- 1 tablespoon of hot sauce
- In a large pan, brown the onion in oil. Add the spices, diced squash flesh and a little oil if needed. Continue cooking until lightly browned.
- Add the lentils and vegetable broth to cover the onion and diced squash flesh by about 1 cm. Bring to a boil and let simmer over low heat for about 20 minutes.
- In the meantime, pre-heat the oven to 375 °F. Make the witch fingers with the pizza dough.
- Cut the almonds in two lengthwise using a knife. Press one half into each finger to simulate a nail. Use a little water and dough to keep them in place if needed. Cover the "nails" with hot sauce. Place in the oven for about 10 minutes. Leave aside.
- Once the soup is ready, purée using a blender or food processor. Add vegetable broth to adjust consistency, if desired.
- Add pepper and a little cream at the time of serving. Use the hot sauce as blood with the witch fingers.
You can also use a pumpkin to make this soup. You can also make your own bread dough to make the witch fingers.
This recipe keeps one week in the refrigerator and can be frozen. When thawing, you may need to whip the soup or blend it a little to make it smooth.