Cumin-roasted squash and lentil soup with dumplings
- Preparation and cooking time
- Total time
- A little effort
- Serves 6
Skip to ingredients
Ingredients
- 1 medium butternut squash, peeled and cut into 2.5cm cubes
- 4 tbsp extra-virgin olive oil
- 1 tsp cumin seeds, toasted and ground
- 350g Puy lentils
- 1.7 litres chicken stock
- 250g baby spinach, washed and chopped
- 50g pine nuts, toasted
- ½ lemon, grated and zested
dumplings
- 75g fine cracked bulgar wheat
- 1 small onion, finely chopped
- 1 tbsp mint, coarsely chopped
- 1 tbsp coriander, coarsely chopped
- 1 tbsp flat-leaf parsley, coarsely chopped
- 75g plain flour, sifted
- 30g shredded vegetable suet
Method
- STEP 1
Heat the oven to 220c/fan 200c/gas 7.
Put the squash in a roasting tin, drizzle with 2 tbsp of the olive oil and season with salt, pepper and the ground cumin.
Roast for 25–30 minutes, or until the squash is golden. - STEP 2
Remove half the squash from the tin and transfer to a clean pan.
Keep the remaining squash for later.
Add the lentils and 950ml of the stock to the squash in the pan, bring to the boil, then reduce the heat and simmer for 40 minutes, or until the lentils are just cooked. - STEP 3
Meanwhile, make the dumplings.
Mix all the ingredients together in a bowl and add about 4 tbsp water to achieve a soft dough-like consistency.
Season well. - STEP 4
Transfer the dough to a floured surface then roll into small balls with your hands.
- STEP 5
Bring the remaining stock to the boil in a pan then turn down to a simmer. Drop the dumplings into the stock.
Poach gently for 15-20 minutes until firm then take out. You may need to do this in batches. - STEP 6
Transfer ¼ of the squash and lentil soup to a blender and whizz to a smooth purée.
Teturn to the rest of the soup adding more stock if needed – it should be thick and pulp-y.
Stir in the spinach, pine nuts, lemon juice and zest. Add the dumplings and reserved squash back to the soup and heat through.
