Cumin-roasted squash and lentil soup with dumplings

  • serves 6
  • A little effort

Cracked wheat, or bulgar, is a staple grain of Middle-Eastern cuisine. Made into wheat dumplings and added to roasted squash and lentil soup, it plays a hearty role in this dish.


Make this squash and lentil soup, then check out our spiced lentil soup, red lentil soupbutternut squash soup and more soup recipes.



  • butternut squash 1 medium, peeled and cut into 2.5cm cubes
  • extra-virgin olive oil 4 tbsp
  • cumin seeds 1 tsp, toasted and ground
  • Puy lentils 350g
  • chicken stock 1.7 litres
  • baby spinach 250g, washed and chopped
  • pine nuts 50g, toasted
  • lemon ½, grated and zested


  • fine cracked bulgar wheat 75g
  • onion 1 small, finely chopped
  • mint 1 tbsp, coarsely chopped
  • coriander 1 tbsp, coarsely chopped
  • flat-leaf parsley 1 tbsp, coarsely chopped
  • plain flour 75g, sifted
  • shredded vegetable suet 30g


  • Step 1

    Heat the oven to 220c/fan 200c/gas 7.

    Put the squash in a roasting tin, drizzle with 2 tbsp of the olive oil and season with salt, pepper and the ground cumin.

    Roast for 25–30 minutes, or until the squash is golden.

  • Step 2

    Remove half the squash from the tin and transfer to a clean pan.

    Keep the remaining squash for later.

    Add the lentils and 950ml of the stock to the squash in the pan, bring to the boil, then reduce the heat and simmer for 40 minutes, or until the lentils are just cooked.

  • Step 3

    Meanwhile, make the dumplings.

    Mix all the ingredients together in a bowl and add about 4 tbsp water to achieve a soft dough-like consistency.

    Season well.

  • Step 4

    Transfer the dough to a floured surface then roll into small balls with your hands.

  • Step 5

    Bring the remaining stock to the boil in a pan then turn down to a simmer. Drop the dumplings into the stock.

    Poach gently for 15-20 minutes until firm then take out. You may need to do this in batches.

  • Step 6

    Transfer ¼ of the squash and lentil soup to a blender and whizz to a smooth purée.

    Teturn to the rest of the soup adding more stock if needed – it should be thick and pulp-y.

    Stir in the spinach, pine nuts, lemon juice and zest. Add the dumplings and reserved squash back to the soup and heat through.

Nutritional Information

  • Kcals 500
  • Fat 19.7g
  • Carbs 53.2g
  • Fibre 9.3g
  • Protein 28.4g
  • Salt 2g