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Lentil & Vegetable Soup (Core)

G: 10st7lb
1 butternut squash chopped
1 large onion sliced
1 large carrot chopped
1 tin chopped tomatoes
100g split red lentils
1 /12 pints vegetable stock
1 teaspoon mixed herbs
2 cloves of garlic crushed
2 teaspoons olive oil

1. heat olive oil and frylight - add onions and garlic and fry for 5 mins
2. Add BNS and carrots and fry for 5 mins
3. Add canned tomatoes, stock, mixed herbs and some black pepper
4. Bring to a boil and then simmer for 20 mins
5. Leave to go cold, blend until smooth then either freeze in batches or reheat and serve
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