Lentil and Squash Soup
Back home
1 min read

Lentil and Squash Soup

Lentil and Squash Soup

Ingredients

Method

  • 2 tbsp olive oil
  • 2 chopped onions
  • 2 crushed garlic cloves
  • ¼ tsp chilli powder
  • 1 tbsp ras el hanout
  • 1 squash, peeled and cut into 2cm chunks
  • 100g red lentils
  • 1 litre veg stock
  • 1 bunch of coriander, chopped
  • Dukkah, to serve
  • Fry the onions in a large saucepan with a pinch of salt and the oil, until softened and just caramelised. Add the chilli, ras el hanout, and garlic, and cook for a minute more. Stir in the lentils and squash, and pour in the stock with plenty of seasoning.
  • Bring to a simmer and cook for 25 mins, or until everything is softened. Blitz with a hand blender, stir in the coriander, and serve with a sprinkling of dukkah.
40 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box