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As a busy working Mum with a passion for cooking I find it really challenging to keep mealtimes interesting but nonetheless try my best where possible!
Today my two girls went back to school so I am now back at work on regular hours having juggled everybody through the long summer holiday
I always feel after the excesses of a long summer that it is good to start healthier routines but this does not mean life needs to be miserable.
On Sunday I made the most delicious butternut squash, bacon and red lentil soup that is not only healthy to take to work but delicious nutritious and freezable! Perfect!
This is a great soup because you can use what ever is available and do not need to stick religiously to the recipe. One thing I would add is peeling a butternut squash is not easy. Cut it in to big chunks before you start. Another option which works just as well is to cut in to quarters, drizzle with a little oil then roast in a hot oven for at least 45mins until soft. Then you can scoop the flesh like a melon. I think this is one of my very few recipes that I don't put garlic in - I don't think it needs it. The red lentils in it are great because you just tip them in 20 - 30 minutes from the end (they don't need soaking) and they add both great flavour as well as a hearty texture. Puy lentils do the same job.
Why not substitute the butternut squash with pumpkin to feed a crowd for Halloween?
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