Butternut Squash and Lentil Soup with Bread
A vegan dinner for one. Quantities are for a single portion; multiply them to batch cook.
At a glance
- 781 kcal, 38g protein, 135g carbs, 4g fat and 22g fibre per serving (approximate)
- About 30 minutes, preparation and cooking
- Estimated cost £1.75–£3.03 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.
Ingredients
- ½ medium butternut squash (about 400g)
- 100g red lentils
- 1 onion
- 2 garlic cloves
- 700ml vegetable stock
- 1 wholemeal roll
Method
- Peel and chop onion, garlic and butternut squash into even pieces.
- Heat a large non-stick pan over medium heat and soften onion, garlic and butternut squash for 5-7 minutes, adding a splash of water if the pan starts to stick.
- Stir in vegetable stock, then add red lentils and simmer gently until tender and thickened.
- Taste, season and serve with the wholemeal roll on the side.
Making it ahead
Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.
Allergens
Contains, based on the usual UK form of each ingredient: Cereals containing gluten. May contain, depending on the product: Celery, Sesame, Soybeans. This is not a label check and is not an allergen-free guarantee; always read the packaging.
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