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The Home Cook Edit: Spiced Lentil & Butternut Squash Soup

Delicious Soup Maker Recipe

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

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.

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