Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a rapid supper every other day. It’s healthful and coffee in fat.
- 2 tbsp. olive oil
- 2 onions, finely chopped
- 2 garlic cloves, crushed
- ¼ tsp hot chili powder
- 1 tbsp. raps el hangout
- 1 butternut squash, peeled and reduce into 2cm pieces
- 100g red lentils
- 1l warm vegetable inventory
- 1 small bunch coriander, leaves chopped, plus more to serve
- dukkha (see tip) and herbal yogurt, to serve
Heat the oil in a big flameproof casserole dish or saucepan over a medium-excessive heat. Fry the onions with a pinch of salt for 7 minutes, or till softened and simply caramelized. Add the garlic, chili and raps el hangout, and cook for 1 min more.
Stir in the squash and lentils. Pour over the inventory and season to taste. Bring to the boil, then lessen the warmth to a simmer and prepare dinner, covered, for 25 minutes or till the squash is soft. Blitz the soup with a stick blender till smooth, then season to taste. To freeze, go away to chill absolutely and switch to big freezer proof bags.
Stir in the coriander leaves and ladle the soup into bowls. Serve crowned with the dukkha, yogurt and additional coriander leaves.