Squash and lentil soup

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 364 Kcal, 15g Protein, 30g Carbohydrates, 22g Fat


  • 1 onions, roughly chopped
  • 500 g squash, diced (approx. 350 g)
  • 60 g red lentils
  • salt and pepper to taste
  • 2 tbsp olive oil
  • 6 dl vegetable bouillon
  • 2 tbsp mixed seeds

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  • Heat the oil in a pan. Sauté the onion for approx. 5 mins., add the squash and cook for approx. 5 mins. Add the lentils, pour in the vegetable stock, bring to the boil, cover and simmer for approx. 10 mins. Blend the soup, season, serve with the mixed seeds.

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