Spiced lentil & butternut squash soup

A bowl of food and a cup of coffee Vegetarian Comfort Food Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:40 mins
  • Easy
  • Serves 4-6

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. It’s healthy and low in fat

Nutrient Unit
kcal 167
fat 5g
saturates 1g
carbs 23g
sugars 4g
fibre 3g
protein 6g
salt 0.5g

Ingredients

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

Method

  • STEP 1

Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

  • STEP 2

Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.

  • STEP 3

Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.

Rate article
( No ratings yet )
WORLDFOODIES