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
Prep:10 mins
Serves 4-6
2 tbsp olive oil2 onions, finely chopped2 garlic cloves, crushed¼ tsp hot chilli powder1 tbsp ras el hanout1 butternut squash, peeled and cut into 2cm pieces100g red lentils1l hot vegetable stock1 small bunch coriander, leaves chopped, plus extra to servedukkah (see tip) and natural yogurt, to serve
STEP 1Heat 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 2Stir 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 3Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, yogurt and extra coriander leaves.
