11/12/2025
🌿 Lunch Goals 🌿
Spiced Lentil & Butternut Soup — your fall anti-inflammatory reset
Did you know that the foods we eat can quietly turn inflammation on or off in the body?
This cozy soup brings together ingredients that do the opposite of what most processed foods do — they cool, calm, and nourish.
✨ Butternut squash is rich in beta-carotene to support your immune system.
✨ Red lentils add fiber that balances blood sugar and feeds good gut bacteria.
✨ Olive oil, garlic, and spices like ras el hanout contain compounds shown to reduce inflammation at the cellular level.
Top it with a little dukkah and Greek yogurt for healthy fats and probiotics, and you’ve got a bowl that tastes like comfort and works like medicine.
SPICED LENTIL & BUTTERNUT SOUP
Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day. Perfect for bonfire night!
Ingredients:
2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves,
crushed ¼ tsp hot chilli powder
1 tbsp ras el hanout
1 butternut squash, peeled and cut into 2cm pieces
100g red lentils
1 hot vegetable stock
1 small bunch coriander, leaves chopped, plus extra to serve
dukkah and greek yogurt, to serve
Directions:
Heat the oil in a large flameproof casserole dish or saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.
Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender until smooth, then season to taste. To freeze, leave to cool completely and transfer to large freezerproof bags.
Stir in the coriander leaves and ladle the soup into bowls. Serve topped with the dukkah, greek yogurt and extra coriander leaves. Delicious!
