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Roasted butternut squash and red lentil soup

Helen
  • 55 minutes
  • Serves 4

INGREDIENTS

1

medium butternut squash

1

medium onion

4

garlic cloves

2 tsp

cumin seeds

4 tbsp

olive oil

100 g

red lentils ((1/2 cup))

500 milliliters

vegetable stock ((2 1/4 cups))

Salt & pepper