Butternut, Tomato, Lentil and Bacon soup – by Belinda Hall

Thank you so much to Belinda for another delicious recipe and a lovely choice for a chilly winters day.

Note from Belinda:
I wanted to add the attached recipe because this is so yummy and I made it for Keilah.

It is filled to the brim with:

– Plant based protein (lentils) that are easier digested than animal protein.  

– Bone broth that is rich in nutrients like gelatine and glycine, which help to protect and heal the gut, skin and digestive tract.

– Prebiotics namely Garlic and Onion. Garlic includes Vitamin C, Vitamin B6, Manganese and fibre

– Ginger that fights inflammation and infections.  It can also lower blood sugars and cholesterol levels

1.6:1 ratio. Kcal = 319, Fat = 27.8g, Protein = 7.3g and Carbohydrate = 9.9g


1 x 500g butternut

1 x 400g whole peeled tomatoes (Woolsworth) (puree this with hand blender)

1 x 250g bacon

1 x cup lentils (soaked in water over night)

40ml coconut oil

1 x chopped onion

6 x Rosemary Twigs

2cm long ginger

4 garlic cloves

Himalayan salt

Black Pepper

200ml x Bone broth – see below recipe

400ml Boiling water

1 x 250ml Red Orley Whip


  1. Cook coconut oil, onion, rosemary, garlic, ginger, himalayan salt and pepper in a big pot. Medium to high heat
  2. Add bacon and cook (don’t make crispy)
  3. Add bone broth, boiling water and butternut. Put lid on and boil for 10 min
  4. Add lentils, tomato puree and orley whip on low heat for another 10 min
  5. Remove and put in Nutribullet (or anything to blend the soup)
  6. Add some more seasoning if needed

Disclaimer: please remove or amend any ingredients from the recipe if known to cause an adverse effect on your child.

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