Preparation time: 15 minutes Cooking time: 1 hour 10 minutes  Oven temperature: 200 C (400 F), Gas Mark 6 1 butternut squash  few springs of rosemary, plus  extra, to garnish  150 g/5 oz. red lentils,  washed  1 onion, finely chopped  900 ml/1/1/2 pints fresh  vegetables stock  salt pepper Halve the squash and, using a spoon, scoop out the seeds and fibrous flesh, cut the squash into smaller Chunks and place in a roasting tin. Sprinkle over the rosemary and season with salt and pepper. Roast in a preheated oven, 200 C (400 F), Gas Mark 6, for 45 minutes. Meanwhile, place the lentils in a saucepan. Cover with water, bring to the boil and boil rapidly for 10 minutes. Strain, then return the lentils to a clean saucepan with the onion and stock and simmer for 5 Minutes. Season to taste. Remove the squash from the oven and scoop out the flesh, mash with a fork and add the soup. Simmer For 25 minutes and then ladle into bowls. Garnish with more rosemary before serving.    

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