Spicy dhal soup with butternut squash
1
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Ingredients
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
Lime
1 medium, wedges, to serve
Instructions
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.
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