Healthspan Head of Nutrition, Rob Hobson July 17, 2017

Butternut squash is rich in the plant chemical beta-carotene, which acts as a powerful antioxidant in the body helping to reduce the risk of disease. Adding lentils to dishes is a good way to increase your fibre intake (currently low in the diet of many people), which can help to reduce the risk of type 2 diabetes as well as control weight; both risk factors for heart disease.


  • 1 small butternut squash, deseeded and peeled
  • 2 garlic cloves
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 125g red lentils
  • 2tsp Ras El Hanout
  • Small pinch of dried chillies
  • 800ml vegetables stock
  • Sea salt, to season
  • Black pepper, to season
  • Sunflower and pumpkin seeds
  • Pomegranate arils
  • Chopped mint




  1. Preheat oven to 200C. Season the squash and garlic with salt and pepper and wrap in foil. Place on a large roasting tray and cook in the oven for 25 minutes. Once cooked remove from the oven and set aside.
  2. Heat the oil in a medium-sized saucepan and add the onion. Cook for 10 minutes until soft. Add the Ras El Hanout and dried chilies, and cook for a further minute.
  3. Add the cooked squash, garlic and lentils to the pan and stir. Pour in the stock and bring to the boil.
  4. Turn down the heat and simmer for 15 minutes until the lentils are cooked. Season to taste.
  5. Blend into a thick soup consistency using a stick blender. If the soup seems too thick then add a little water during blending.
  6. Serve in small bowls topped with seeds, pomegranate and chopped mint.

330 calories per serving

Serves: 2



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