Soups & stews
Squash and lentil soup with chilli and fennel seeds
Sweet squash and sturdy lentils make for a lively vegetarian soup – a lunch or dinner designed to keep out the cold. This easy-to-make, chunky soup is substantial enough to be eaten on its own, although a hunk of bread is always a nice addition.
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 dried chillies, finely chopped
- 1 tbsp ground fennel seeds
- 200g green lentils
- 1 medium squash, peeled, deseeded and cut into 1cm cubes
- salt and pepper
Method
-
Step 1
Heat the olive oil in a large pan, add the onion, garlic, chillies and ground fennel seeds and sweat gently for about 5 minutes.
-
Step 2
Add the lentils and the diced squash. Cover with water and simmer for about 40 minutes until both the squash and lentils are tender. Season to taste.
-
Step 3
The soup can be served like this, or you can blend a cupful of the soup and stir it back into the pan.