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.co.uk

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.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.slimmingworld.co.uk.

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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.