BACK IN JOBURG

So I am back in Joburg after 2 wonderful weeks in the Cape, and its still raining here. So today I feel like a little comfort food to lift the spirits. We made a fresh wholewheat loaf and some rolls last night so what better to serve it with but a butternut soup.

But not a normal butternut soup, I was thinking a Roasted butternut, lentil and cumin soup.

RECIPE:

Roasted butternut, lentil and cumin soup

Ingredients:

500g butternut, cut into cubes

200g lentils, soaked over night

15ml ground cumin

30ml olive oil

Seasoning

1L chicken stock

Method:

• Soak the lentils over night in water.
• Place the butternut in a roasting tray, drizzle with olive oil and cumin and roast at 180'C until golden.
• In a pot boil the lentils in the chicken stock until soft, add the roasted butternut and season well.
• Blend until smooth and serve with homemade wholewheat bread.