Lentil and Squash Soup
Lentil and Squash Soup



  • 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

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