Make a large batch of this filling spiced lentil and squash soup and freeze the leftovers for a fast supper the next day. It’s nutritious and low in fat.
Spiced lentil & butternut squash soup
Difficulty: EasyServings
4-6
servingsPrep time
10
minutesCooking time
40
minutesCalories
167
kcalIngredients
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
Directions
- 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.
- 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.
- Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
COMPATIBLE WITH
- Chipotle chicken tinga
- Meatball black bean chilli
- Curried fishcakes
Recipe from Good Food magazine, September 2019
