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Blueberries are great for helping your heart be healthy. Fact: Blueberries are packed with antioxidants, particularly pterostilbene. Pterostilbene works just like the resveratrol found in grapes. This particular antioxidant helps the body be better at breaking down cholesterol and fats. When your body is efficient at breaking down these things, they won’t build up in your body and or cause heart problems. This, essentially, makes your heart healthy.
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We hope you got insight from reading it, now let’s go back to hearty lentil and butternut squash soup recipe. You can have hearty lentil and butternut squash soup using 14 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to make Hearty lentil and butternut squash soup:
- Prepare 1 onion roughly chopped
- Take 1 carrot roughly chopped
- You need 3-4 cabbage leaves roughly chopped
- Provide 1 pepper roughly chopped (I used a few different leftover ones)
- Take 1 garlic clove crushed
- Take 300 g (roughly) meat/veg stock of your choice (I did beef)
- Use 1 cup water (roughly)
- Take 1 Bay leaf
- Prepare 1 teaspoon paprika
- You need 1/3 grated nutmeg
- You need 1/2 butternut squash chopped into bite size pieces
- Provide 1 teaspoon olive oil/oil alternative
- Take 1 teaspoon savory
- Take 400 g tin of green lentils (could soak your own)
Steps to make Hearty lentil and butternut squash soup:
- Pre-heat oven to 180°c/350°f
- Put the onions In a pan and cook until lightly brown (can use a bit of oil or water as well to help)
- Put the onions in a pressure cooker or soup pot (just a big metal pot that goes on the hob), add the cabbage, pepper, carrot, garlic clove, bay leaf, paprika and nutmeg. Mix it all together. If using the hop, feel free to do it with the heat on for possible extra browning on other veg.
- Add the stock and water and mix. Let it cook until all the vegetables are soft, remove bay leaf, and then blend.
- Add in the lentils and cook for a further 20 minutes/until lentils are cooked.
- When you put the water and stock with the veg, set out a baking tray and line it with tin foil or baking paper. Spread the butternut squash on the baking tray and add the Savory and Olive oil. Mix together and put in oven, cook for 25 minutes.
- Add the roasted butternut squash to the soup and serve.
- Can garnish with chopped parsely of anything of your choice (like chilli flakes or extra nutmeg) and/or serve with sliced and buttered bread.
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