Spiced squash and lentil soup

Spiced squash, spinach and lentil soup

  • serves 6
  • Easy

A wholesome, nutritious soup packed with squash, puy lentils, bulgar wheat and plenty of cumin for kick

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Try our lentil soup below or check out more warming soup recipes here.

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Ingredients

  • butternut squash 400g, peeled and cut into chunks
  • olive oil 2 tbsp
  • cumin seeds 2 tsp, toasted, plus a few pinches to serve
  • Puy lentils 300g
  • vegetable stock 1.5 litres
  • bulgar wheat 75g
  • baby spinach 200g, chopped
  • lemon 1/2, zested and juiced
  • natural yogurt 4 tbsp

Method

  • Step 1

    Heat the oven to 220C/fan 200C/gas 7. Put the squash in a roasting tin, drizzle with the olive oil, season and toss with the cumin. Roast for 25-30 minutes or until golden.

  • Step 2

    Scoop half the squash from the tin and put in a pan. Add the lentils and 1 litre of the stock, bring to the boil, then reduce the heat and simmer for 35-40 minutes, adding the bulgar wheat for the final 10 minutes.

  • Step 3

    Use a wooden spoon to mash some of the squash pieces in the soup. Stir the spinach, lemon zest and juice, and remaining stock and squash into the soup and heat through. Serve with a dollop of yogurt and a sprinkle of toasted cumin seeds.

Ever tried adding noodles to your soup?

Chicken Noodle Soup Recipe with Miso and Chilli

Nutritional Information

  • Kcals 308
  • Fat 7.3g
  • Saturates 1.5g
  • Carbs 37g
  • Sugars 5.5g
  • Fibre 11g
  • Protein 18g
  • Salt 0.2g
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