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Spiced lentil & butternut squash soup served in bowls

Spiced lentil & butternut squash soup

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A star rating of 4.8 out of 5.114 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: Per serving (6)
HighlightNutrientUnit
kcal167
low infat5g
saturates1g
carbs23g
sugars4g
fibre3g
protein6g
salt0.5g
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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.

Goes well with

Recipe from Good Food magazine, September 2019

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Overall rating

A star rating of 4.8 out of 5.114 ratings
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