Pic of Squash and lentil soup with chilli and fennel seeds

Squash and lentil soup with chilli and fennel seeds

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Soups & stews

Squash and lentil soup with chilli and fennel seeds

Starter Serves 4 55 min

Sweet squash and sturdy lentils make for a lively vegan 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.

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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

Prep time: 10 min
Cooking time: 45 min

  • 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.

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