Curried squash and lentil soup with toasted spices

Name: Curried squash and lentil soup with toasted spices
Total time: 50 min
Ingredients: 200g dried red split lentils, rinsed; 1 butternut squash, peeled, deseeded and cut into 2cm chunks, or 800-900g prepared butternut squash chunks; ½ tsp ground turmeric; 1 tbsp medium curry powder*; 1 litre hot vegetable stock, suitable for vegans; 6cm piece fresh root ginger, peeled and finely grated; 2 garlic cloves, crushed; 1 tbsp black or brown mustard seeds; 1 tbsp cumin seeds; 1 tbsp coriander seeds, lightly crushed; Juice of 1 unwaxed lemon; 1 green chilli, finely chopped, to serve; ¾ small pack fresh mint, leaves finely sliced, to serve; *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.

www.slimmingworld.ie

Our comforting soup is a magical medley of smooth, creamy butternut, earthy lentils and fragrant spices. Every spoonful is feast for the senses!

View full recipe on www.slimmingworld.ie

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.slimmingworld.ie.

Share this recipe:

Cooking tools:

Non-stick saucepan
Immersion blender
Stove
Nonstick skillet
Mixing bowl
Spoon
Ladle
Serving bowl

Ingredients

200g dried red split lentils, rinsed
1 butternut squash, peeled, deseeded and cut into 2cm chunks, or 800-900g prepared butternut squash chunks
½ tsp ground turmeric
1 tbsp medium curry powder*
1 litre hot vegetable stock, suitable for vegans
6cm piece fresh root ginger, peeled and finely grated
2 garlic cloves, crushed
1 tbsp black or brown mustard seeds
1 tbsp cumin seeds
1 tbsp coriander seeds, lightly crushed
Juice of 1 unwaxed lemon
1 green chilli, finely chopped, to serve
¾ small pack fresh mint, leaves finely sliced, to serve
*Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.