Red lentil and vegetable soup

Ingredients

For 6 portions. Tick items as you go — nothing is changed for anyone else.

• 300 g red lentils, rinsed
• 3 carrots carrots, chopped
• 400 g butternut squash, peeled and cubed
• 1 onion onion, diced
• 2 tsp ground cumin
• 1.5 l low-sodium vegetable broth

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Soften the onion in a large pot, then add the cumin.
2. 2Step 2. Add the lentils, carrot, squash and broth and bring to the boil.
3. 3Step 3. Simmer for 25 minutes until everything is very soft.
4. 4Step 4. Blend until smooth, reheat until steaming and season with pepper.

Allergens for your selection

No declarable allergens in the ingredients as currently selected.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.