Winter soup and Lentil crackers | 2 easy Gluten-Free recipes with Lentils and Butternut Squash
Cook a big batch of this filling lentil and squash soup and use the leftovers for a quick Gluten-Free cracker recipe!
These recipes are healthy, low in fat and vegan.
Lentils are rich in fibre, folate and potassium making them a great choice for the heart and for managing blood pressure and cholesterol. They are also a source of energising iron and vitamin B1 which helps maintain a steady heartbeat.
Butternut squash is an excellent source of many vitamins and minerals.
A one-cup (205-gram) serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C.
Ingredients for the soup:
1 leek
1/2 butternut squash
2 tbsp olive oil
3 cups boiling water
1 1/2 cups dried lentils
Ingredients for the crackers:
soup
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