Spicy Squash and Lentil Soup

by Hugh Fearnley-Whittingstall
Star 4.1
    15m prep time
    50m total time
    Easy level
    15 ingredients

This soup is a splicing of two comforting recipes: a hearty squash soup and a spicy lentil dhal and it can be served as either. Satisfying, thick and spicy with a touch of sweetness, it works both ‘rough’ and ‘smooth’ (i.e. completely blended); just try whicheverappeals most to you. The raita’s not essential, but it’s a lovely complement.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the oil in a large pan over a medium heat and add the cumin and coriander seeds and the bay leaf. Fry for a few minutes until they start to sizzle, then add the onion. As soon as it is sizzling, reduce the heat and sweat for 10 minutes, stirring once or twice.

Step 2

Meanwhile, peel and deseed the squash, then cut into large cubes (you need about 600g prepared weight to serve 4).

Step 3

Add the garlic, ginger, turmeric and chilli to the onion and continue to fry gently for 3–4 minutes, then add the chopped squash and toss with the onion over the heat for a minute or two.

Step 4

Add the rinsed lentils to the pan, pour in the stock and bring to a simmer. Then cover the pan and let the soup cook gently for 15–20 minutes, lifting the lid to stir regularly, until the squash is tender and the lentils have broken down into a rough purée.

Step 5

Meanwhile, make the raita: coarsely grate the cucumber, wrap it in a clean tea towel and squeeze to remove excess liquid, then tip into a bowl. Add the yoghurt, and mint (if using), mix well and season with a little salt and pepper. Set aside or keep in the fridge if you are making the raita more than an hour ahead of serving.

Step 6

Remove the bay leaf from the soup. Either bash and crush the squash with a wooden spoon or potato masher to get a nice rough texture, or blitz the soup until smooth, using a stick blender in the pan, or a jug blender. Add some hot water if needed to loosen the texture a little – I like it thick but not so that you can actually stand a spoon up in it. Season to taste with salt and pepper.

Step 7

Reheat the soup gently if necessary and ladle into warmed bowls. Dollop some raita on top. Finish, if you like, with a trickle of olive oil, or chilli oil if you have some and fancy an extra kick of heat.
  • Ingredients
  • Based on 4 servings
  • 1 Red Chilli, chopped (deseeded for less heat if you prefer) 1 x Sainsbury's Red Chillies 65g
  • 800 ml Vegetable Stock 1 x Knorr Stock Pot Vegetable 8x28g
  • 2 tsp Coriander Seeds 1 x Sainsbury's Coriander Seed 25g
  • 1 Bay Leaf 1 x Sainsbury's Bay Leaves 3g
  • 2 tsp Cumin Seeds 1 x Sainsbury's Cumin Seed 38g
  • 1 Squash, such as Crown Prince, kabocha or butternut 1 x Sainsbury's Butternut Squash Loose
  • 3 Garlic Cloves, roughly chopped or coarsely grated 1 x Sainsbury's Garlic
  • 1 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
  • 150g Red Lentils, well rinsed 1 x Laila Red Split Lentils 1kg
  • 0.5 Cucumber, grated 1 x Sainsbury's Whole Cucumber
  • 100g Natural Yoghurt, dairy or plant-based 1 x Sainsbury's Greek Style Natural Yogurt 200g
  • 2 tbsp Chopped Mint, or coriander 1 x Sainsbury's Fresh Packed Mint 30g
  • 2 tbsp Vegetable Oil, or coconut oil 1 x Sainsbury's Vegetable Oil 1L
  • 1large Onion, chopped 1 x Sainsbury's Onions Loose
  • 1 tbsp Fresh Ginger, finely grated 1 x Sainsbury's Ginger 100g
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