Vegan anti-infection soup with red lentils

Ingredients for 4 servings:

• ½ garlic bulb(s)
• 1 butternut squash
• 1 onion(s)
• 5 carrots
• 250 g cherry tomatoes
• 3 rosemary sprigs
• some oil
• 100 g lentils, red
• 1 liter vegetable broth
• 250 g coconut milk
• 250 ml water
• some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Cut off a small portion of the top of the garlic bulb. Cut the butternut squash into pieces. Depending on their size, cut into smaller pieces if necessary. Quarter the onions and separate the layers. Trim and roughly chop the carrots. Wash the cherry tomatoes. Place the squash, garlic, onion, carrots, cherry tomatoes, and rosemary sprigs on a baking sheet and drizzle with oil. Mix lightly to ensure the oil is evenly distributed. Bake in a preheated oven at 150°C (top/bottom heat) for about 45 minutes. After 15 minutes, cover with another baking sheet to prevent the vegetables from turning black until they are tender. Meanwhile, cook the red lentils in the vegetable broth until they are tender but still slightly firm to the bite. Transfer the vegetables from the baking sheet to a large pot. Squeeze the soft garlic cloves out of the bulb first. Remove the stems from the rosemary sprigs and add the needles—if desired—to the pot as well. Pour the lentil cooking water into the pot, but set the lentils aside. Puree the vegetables with the coconut milk and an additional 250 ml of water. Then add the red lentils to the soup. Season with salt. Tip: Add a chili pepper, if desired.