Ah, leftovers. Every now and then you have to throw something together that uses up that half a tin of tomatoes in the fridge or that onion that’s growing legs in the back of the cupboard. Soup is the ideal way to use up odds and sods you’ve got knocking around and this is a recipe I made up yesterday to do just that. Spiced Butternut and Lentil soup is a smooth, thick and rich concoction designed to get rid of that quarter of a can of coconut milk thats starting to go a bit funny (and is possibly sentient and has plans for world domination…)
The orange juice is optional but I think it lifts the soup and gives it a rounder flavour, feel free to leave it out or sub it for something else. Cooking should be freeform so add what works for you or what you’ve got in your cupboards – the first time I served this I added tropical juice as I was out of orange juice and it was fine (However occasionally you can take substitution too far, I won’t be subbing Lambrini for white wine in a risotto again any time soon!)
Slow Cooked Spiced Butternut and Lentil Soup
- 1 onion
- 3 cloves of garlic
- 2 tsp olive oil
- 1/2 butternut squash, chopped (hang on to those seeds if you’ve still got them, there’s a recipe coming up tomorrow to use them)
- 1 cup or 250ml tin of chopped tomatoes
- 1/4 cup or 10 heaped tsp red lentils
- 1/2 cup or 125ml coconut milk (subdue it first if necessary 😉 )
- 1 cup or 250 ml vegetable stock
- 2 cups or 500ml of water
- 1 bay leaf
- Splash of orange juice (optional)
- Anything else you’ve got kicking around, like the kitchen sink
- Turn the slow cooker onto high whilst you prepare the ingredients
- Chop the onion and peel and chop the garlic
- In a frying pan over medium heat, add the oil, the onions and the garlic. Cook until the onions are softened and are slightly brown around the edges
- Add onion/garlic mixture to the slow cooker along with the squash and tomatoes
- Add the red lentils and vegetable stock, stir to combine
- Add the coconut milk, water and bay leaf. Stir again.
- Turn the slow cooker to LOW. Leave for 5-6 hours.
- Once everything is cooked remove the bay leaf and puree. Adjust the seasoning.
- Serve into bowls, stir a splash of juice into each bowl if using.