Name: Spiced lentil & butternut squash soup
Prep time: 10 min
Cook time: 10 min
Yield: 1
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 -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Spiced lentil & butternut squash soup

1. 2 tbsp olive oil -

2. 2 onions, finely chopped -

3. 2 garlic cloves, crushed -

4. ¼ tsp hot chilli powder -

5. 1 tbsp ras el hanout -

6. 1 butternut squash, peeled and cut into 2cm pieces -

7. 100g red lentils -

8. 1l hot vegetable stock -

9. 1 small bunch coriander, leaves chopped, plus extra to serve -

10. dukkah (see tip) and natural yogurt, to serve -

How to cook deliciously - Spiced lentil & butternut squash soup

1. Stage

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.

2. Stage

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.

3. Stage

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