Dal and squash soup recipe image

Print Dal and squash soup

This cheap, comforting and healthy vegan soup can be made in under half an hour. Try with a topping of sliced onion fried in hot oil with a clove of garlic and a sliced chilli.


  • 225g split red lentils
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 2cm piece fresh ginger, peeled & grated
  • 1 tsp ground turmeric
  • 1 tsp ground chilli
  • ½ large or 1 small squash, peeled & cut into chunks
  • 1 handful coriander leaves, roughly chopped
  • Salt & pepper


  1. Place lentils, onion, garlic and ginger into a large saucepan. Add 1½ litres of water, bring to the boil then turn down to simmer for 5 minutes.
  2. Stir in the turmeric, chilli and seasoning along with the squash pieces, and cook until everything is soft (about 15 minutes).
  3. Blend until smooth. Stir in coriander and check seasoning.
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