• 1 large red onion - chopped
  • 1/2 butternut squash - diced
  • 6 carrots - cut into chunks 
  • 1 stalk rosemary
  • 75g red lentils
  • 500ml stock (or water with vegetable bullion powder) - more if you want a thinner soup
  • Black pepper to taste
  1. Heat a little coconut oil in a saucepan over a medium heat and a the red onion. Cook for about 5 min until soft.
  2. Add the squash, carrots and rosemary and cook for another 5 min.
  3. Add the lentils, stock and black pepper and bring to the boil. Reduce to a simmer and cook until the veg and lentils are soft. Usually about 10min. 
  4. Carefully transfer to a blender and blend until smooth. If you want a thinner soup, add more water.
  5. Enjoy!