A favourite soup from Romy Gill.
Ingredients
- 250 g red lentils
- 1.7 litres cold water
- 1½ tsp turmeric powder
- 1½ tsp sea salt
- 4 tsp ghee
- 1 tsp nigella seeds plus a little extra for garnish
- 2 tsp fresh ginger grated
- 3 spring onions chopped with green
- 200 g butternut squash peeled and diced
- 1 tsp fennel seeds crusheda pestle and mortar
- 1 tsp chilli flakes
- 1 tsp crushed pepper
- 1 tsp tomato puree
- 1 handful fresh coriander chopped
Servings:
Instructions
- Wash and drain the lentils. Add the lentils to a medium-sized saucepan with the water, turmeric, 1 tsp sea salt and 1 tsp ghee. Cook the lentils on medium and occasionally stir.While the lentils are cooking, prepare the other ingredients.
- Heat a frying pan and once hot, add the remaining ghee. Add nigella seeds and when sizzling add the ginger and cook for a minute. Add the spring onions and cook for another minute.
- Add the butternut squash along with fennel seeds, chilli flakes, crushed pepper and the remaining salt. Cook on a low heat for 3-4 minutes. Add tomato puree and coriander, mix well with the ingredients in the pan and cook for 2 minutes and leave it to rest.
- Once the lentils are nearly cooked, add the cooked squash mixture to the dal. Cook for a further 15 minutes, then serve.
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