Spiced Lentil & Butternut Squash Soup

Cook a large consignment of this filling spiced lentil and butternut squash soup and freeze the rest for a quick dinner the another day. This is the perfect companion for a winter session. It’s healthy and low in fat. Make and share this recipe with your friends and families.

Recipe by: Esther Clark

Ingredients

• ¼ tsp. hot chili powder
• 1 small bunch coriander, leaves chopped, extra to serve
• 100g red lentils
• 2 tbsp. olive oil
• 1 tbsp. ras el hanout
• 2 garlic cloves, crushed
• 1l hot vegetable stock
• Dukkah and natural yogurt, to serve
• 2 onions, finely chopped
• 1 butternut squash, peeled and cut into 2cm pieces

Try more soup recipes

• Potato Leek Soup
• Tikka Masala Soup 

How To Make

Directions

1. Heat the oil in a huge flameproof goulash dish or pot over medium-high-heat.
2. For 7 mins, fry the onions with a pinch of salt or until caramelized and softened.
3. Add the chili, garlic, ras el hanout, and cook for 1 min more.
4. Mix in the lentils and squash.
5. Add to stock and season to taste.
6. Bring to a boil, then reduce the heat to low and cover and cook for 25 mins or until squash are delicate.
7. Whisk the soup with a stick blender until smooth, then to taste.
8. To freeze, allow it to cool completely and transferring it to a large freezerproof bags.
9. Mix in the coriander leaves and put the soup into a bowls.
10. Serve topped with the yogurt, dukkah, and some extra coriander leaves.