Squash and Dal Soup


Silver Member
S: 12st12lb C: 12st10lb BMI: 34.8 Loss: 0st2lb(1.11%)
6pps total (according to tracker)
Makes either 2 large portions or 4 smaller ones for 2pp

60g Mung Dal (or you can use red lentils or anything else you want really - look in the Indian section of the supermarket for the dals - brands like Natco and East End)
small butternut squash peeled, deseeded and cut into largish chunks - just over 1cm
1 tsp hot curry powder (or more to taste)
1/4 tsp tumeric
crushed garlic clove
tsp grated ginger
chopped onion
salt and pepper
0pps stock cube (eg kallo)

Rinse lentils and put in a pan with 500ml water. Bring to the boil and boil for five minutes. Remove any scum that rises to the top.

Add all the other ingredients except the salt and stock cube, cover and simmer until everything is soft and the lentils are soupy - about 20-30 minutes. Ad the salt and stock cube and simmer for a few minutes more (do not add these at first because salt stops the lentils fom softening). As things start to cook, if it looks to runny take the lid off and let some moisture evaporate. If it looks too thick add some more water. If you are cooking in advance, err to the side of runny because the lentils tend to soak up the liquid as it cools.

Feel free to fiddle with the seasonings to make it milder or hotter.
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