Butternut Squash & Red Lentil Soup
Add 1 cup of lentils, 1/2 butternut squash & water in a pressure cooker and cook for 20 minutes.
Meanwhile, chop 1 small onion and few garlic cloves & fry in 2 tbsp of oil.
Once cooked, drain it. Add the sautéed onion & garlic and blend until creamy.
Add the mixture in a pot. Add salt, black pepper & 1 tbsp of sour cream. Cook for 5-10 mis.
Serve with toast bread & pumpkin seeds.
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