26/09/2022
Happy Monday!
The temperature has started to drop 🥶 so we have been talking lots about curries and soups in group.
So I thought why not make the recipe of the week a nice mixture of both. Let me know if you try it.
🤩Recipe of the Week🤩
Curried squash and lentil soup with toasted spices
Our comforting soup is a magical medley of smooth, creamy butternut, earthy lentils and fragrant spices. Every spoonful is feast for the senses!
🤩Ingredients 🤩
⭐️200g dried red split lentils, rinsed
⭐️1 butternut squash, peeled, deseeded and cut into 2cm chunks, or 800-900g prepared butternut squash chunks
⭐️½ tsp ground turmeric
⭐️1 tbsp medium curry powder*
⭐️1 litre hot vegetable stock, suitable for vegans
⭐️6cm piece fresh root ginger, peeled and finely grated
⭐️2 garlic cloves, crushed
⭐️1 tbsp black or brown mustard seeds
⭐️1 tbsp cumin seeds
⭐️1 tbsp coriander seeds, lightly crushed
⭐️Juice of 1 unwaxed lemon
⭐️1 green chilli, finely chopped, to serve
⭐️¾ small pack fresh mint, leaves finely sliced, to serve
*Watch out for spice/seasoning blends that have added ingredients (like sugar, oil or starch). To protect your weight loss, count ½ Syn per level tsp/1½ Syns per level tbsp.
🤩Method🤩
⭐️Put the lentils, squash, turmeric, curry powder, stock, ginger and garlic in a large, deep, non-stick saucepan. Season lightly, place over a medium heat and bring to a simmer. Cook for 30 minutes, stirring occasionally, until the lentils and squash are soft. Using a stick blender, blitz the soup until around half of it is smooth and the other half is still chunky, then keep it warm over a low heat.
⭐️Put a non-stick frying pan over a medium heat, then add the mustard, cumin and coriander seeds. Toast for 2-3 minutes, shaking the pan frequently, until fragrant (the mustard seeds may begin to pop). Tip them into a bowl and stir through the lemon juice and a pinch of salt. Ladle the soup into 4 bowls and serve hot, topped with the toasted spice mix, the chilli and the mint.