This red lentils soup with butternut squash will become your favorite winter night soup recipe. It's delicious, comforting, ...

Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Batter up!

Get the recipe: Lentil Wheat Sandwich Bread Tossed in a sweet cider vinaigrette, this harvest butternut squash lentil salad ...

Pumpkin seeds are not only a delicious substitute for squash seeds but also a nutritional dynamo. A single one-ounce serving ...

Stir everything well to get the squash coated in the paste and cook for two to three minutes. Drain and rinse the lentils and add them to the pan along with the stock. Bring the pan to a soft boil.

Add the paprika and garlic and cook for 2 minutes. Add the butternut squash, lentils and stock, bring to a simmer and cook for 20 minutes, or until the squash and lentils are tender and almost all ...

Stir in the squash, carrots, mushrooms and flour and fry for another 3-4 minutes, stirring constantly. Add the stock, lentils and soy sauce and bring to a boil. Reduce the heat and simmer for 25 ...