Recipes › Lunch

• Lunch
• 40 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Moroccan lentil and squash soup

Vegan red lentil and butternut soup with cumin and lemon.

Calories

469

Protein

21 g

Carbs

89 g

Fat

6 g

Per serving. Makes 4 servings.

Ingredients

• 1 tbsp Olive oil
• 1 Onion
• 2 Garlic
• 2 tsp Ground cumin
• 1 tsp Ground cinnamon
• 500 g Butternut squash
• 200 g Red lentils, dry
• 1.2 L Vegetable stock
• 2 tbsp Lemon juice
• 10 g Fresh coriander
• 4 Wholemeal pitta

Contains: Celery, Cereals containing gluten. Always check the labels of what you buy.

Method

1. Peel and chop the onion and crush the garlic. Peel, deseed and dice the squash. Rinse the lentils.
2. Heat the oil in a large pan and soften the onion for 5 minutes. Add the garlic, cumin and cinnamon for 1 minute.
3. Add the squash, lentils and stock and simmer for 25 minutes until the squash is soft.
4. Blend until smooth and stir in the lemon juice.
5. Serve scattered with chopped coriander, with warm pitta.

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