Curried squash and lentil soup with toasted spices | Slimming World

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
• *Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.