Prepare Time: 10 min
Cooking Time: 40 min
Total Time: 50 min
Fat: 5 g
Sugar: 4 g
Protein: 6 g
Carbohydrates: 23 g
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
- 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
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How To Make
Heat the oil in a huge flameproof goulash dish or pot over medium-high-heat.
For 7 mins, fry the onions with a pinch of salt or until caramelized and softened.
Add the chili, garlic, ras el hanout, and cook for 1 min more.
Mix in the lentils and squash.
Add to stock and season to taste.
Bring to a boil, then reduce the heat to low and cover and cook for 25 mins or until squash are delicate.
Whisk the soup with a stick blender until smooth, then to taste.
To freeze, allow it to cool completely and transferring it to a large freezerproof bags.
Mix in the coriander leaves and put the soup into a bowls.
Serve topped with the yogurt, dukkah, and some extra coriander leaves.