Butternut Squash, Bacon and Red Lentil Soup - The Food TeacherThe Food Teacher
The Food Teacher
Ingredients
- 2 tbsp. coconut oil/extra virgin oil
- 1 red onion, chopped
- 80g bacon lardons (outdoor bred)
- ½ butternut squash, chopped
- 100g red lentils
- 1 tsp. bouillion (stock powder)
- 500ml water
- Olive oil
- Seeds for topping
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