Light lunch, Recipes
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Dal and butternut squash soup

Today marks day one of a scheduled week of kitchen diary posts. But I am ill – an aching, sniffing, moaning mess – and I don’t feel like eating much. The aim of these short blog posts was to record my suppers for a week – however unflashy. But as I stared into a fridge offering nothing but peppers and a stick of butter, I lost hope.

I’ve spent the weekend in Cheshire, eating homemade pie and enjoying northern hospitality, so not only am I ill but I’m feeling particularly nutrient deficient. Thank god for vegetable-packed freezers. With some frozen squash, spinach, peppers and an onion I was able to make dinner. I know I have an abundance of squash and lentil recipes, but keep the former in the freezer and the latter in the cupboard and you’ll never be without a soup. I couldn’t muster the energy to blend this and I think it’s the better for it. It’s sunshine soup for a rainy day (and an invalid).

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Dal and butternut squash soup

  • one small onion
  • two red/yellow peppers
  • One butternut squash/one bag of frozen
  • A couple of handfuls frozen chopped spinach, or chopped fresh spinach
  • 225g red lentils
  • 1tsp cumin
  • 1tsp paprika
  • 1tsp turmeric
  • a good dash of cayenne pepper
  • chicken stock
  • small bunch coriander (optional)

Chop the onion and pepper fry in oil. When they start to soften add the spices and cook for a couple of minutes. Add squash, lentils and boiling chicken stock. Simmer for about 30 minutes until everything is soft. Turn off heat and stir in spinach – leave for five mins with lid on. Taste, season, and add chopped coriander.

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