Healthy soup recipe for 4-6 people, takes only 40 mins; recipe has olive oil, onion, garlic clove, chilli powder, ras el hanout, butternut squash, red lentils, vegetable stock, coriander and dukkah.
Spiced lentil & butternut squash soup
Course: Healthy soup
Servings
4 - 6
servings
Prep time
10 mins
Ingredients
- Chilli Powder: 1/4 tsp hot chilli powder
- Coriander: 1 small bunch coriander, leaves chopped, plus extra to serve
- Garlic Clove: 2 garlic cloves, crushed
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, finely chopped
- Vegetable Stock: 1l hot vegetable stock
- Butternut Squash: 1 butternut squash, peeled and cut into 2cm pieces
- Ras El Hanout: 1 tbsp ras el hanout
- Red Lentils: 100g red lentils
- Dukkah: dukkah (see tip) and natural yogurt, to serve
Directions
- Heat the oil in a large flameproofcasserole dishor 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 astick blenderuntil 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.
