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Try this recipe from riverford.co.uk/recipes Squash and lentil soup with chilli and fennel seeds


Sweet squash and sturdy lentils make for a lively vegetarian soup – a lunch or dinner designed to keep out the cold. This easy-to-make, chunky soup is substantial enough to be eaten on its own, although a hunk of bread is always a nice addition.


Preparation time: 10 mins Cooking time: 45 mins Total time: 55 mins Serves: 4


Ingredients


• 2 tbsp olive oil • 1 onion, finely chopped • 2 garlic cloves, finely chopped • 2 dried chillies, finely chopped • 1 tbsp ground fennel seeds • 200g green lentils • 1 medium squash, peeled, deseeded & cut into 1cm cubes • Salt & pepper


RIVERFORD - GROWN FOR FLAVOUR


If you are looking at buying a bit more local, Riverford Organic Farms have it all, UK grown veggies, meat, milk, and much much more. We don’t air freight any of our produce and grow UK wherever possible. Best of all, everything we produce is 100% organic.


Why not try a veggie or recipe box from us today and see for yourself that we have great soil in Britain to grow the most super succulent summer veggies. With free delivery too, what could be simpler.


Visit www.riverford.co.uk or call 01803 227227


Like having an allotment without the digging www.riverford.co.uk


Method Heat the olive oil in a large pan, add the onion, garlic, chillies and ground fennel seeds and sweat gently for about 5 minutes.


Add the lentils and the diced squash. Cover with water and simmer for about 40 minutes until both the squash and lentils are tender. Season to taste. The soup can be served like this, or you can blend a cupful of the soup and stir it back into the pan.


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