Butternut and lentil soup

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 800 g butternut, peeled and cubed
• 150 g red lentils, rinsed
• 1 onion, chopped
• 1 carrot, sliced
• 1 tbsp olive oil
• 1 l water
• 1 tsp ground cumin
• black pepper, to taste
• 4 slices wholewheat bread, to serve

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

Method

1. 1Step 1. Heat the oil in a large pot and soften the onion and carrot for 6 minutes.
2. 2Step 2. Add the cumin, butternut, lentils and water and bring to the boil.
3. 3Step 3. Simmer for 20–25 minutes until the lentils and butternut are soft.
4. 4Step 4. Blend until smooth, season with black pepper and serve with the bread.

Allergens for your selection

• Contains: Cereals containing gluten

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