Photo of Spicy dhal soup with butternut squash by WW

Spicy dhal soup with butternut squash

Points® value
Total Time
35 min
10 min
25 min


Cumin seeds

2 teaspoon(s), level, and 2 teaspoons onion seeds

Curry Powder

6 teaspoon(s)

Celery, Raw

1 stick(s), diced

Butternut Squash

500 g, peeled, deseeded and grated

Split Red Lentils, dry

140 g

Vegetable stock cube

1 cube(s), to make 1.2 litres


1 medium, wedges, to serve


  1. Heat a pan over a medium heat and toast the cumin and onion seeds until fragrant and just starting to pop. Remove from the pan and set aside.
  2. Return the pan to the heat and add the curry powder, celery, squash, lentils and stock, stir to combine then bring to a boil. Reduce the heat and simmer for 20 minutes until the lentils are tender.
  3. Use a stick blender to purée the soup until smooth. If you prefer a soup with a bit more texture, remove half the soup from the pan and purée, the stir the puréed portion back into the soup.
  4. Season to taste, and serve garnished with the toasted cumin and onion seeds and lime wedges on the side.
  5. COOK’S TIP: Swirl some 0% fat natural Greek yogurt through the soup just before serving – the SmartPoints will remain the same.