Your folders
Your folders
Export 9 ingredients for grocery delivery
Step 1
Heat the oven to 220C/fan 200C/gas Put the squash in a roasting tin, drizzle with the olive oil, season and toss with the cumin. Roast for 25-30 minutes or until golden.
Step 2
Scoop half the squash from the tin and put in a pan. Add the lentils and 1 litre of the stock, bring to the boil, then reduce the heat and simmer for 35-40 minutes, adding the bulgar wheat for the final 10 minutes.
Step 3
Use a wooden spoon to mash some of the squash pieces in the soup. Stir the spinach, lemon zest and juice, and remaining stock and squash into the soup and heat through. Serve with a dollop of yogurt and a sprinkle of toasted cumin seeds.
Your folders
bbcgoodfood.com
40 minutes
Your folders
bbc.co.uk
4.3
(3)
30 minutes
Your folders
taste.com.au
4.5
(7)
20 minutes
Your folders
delicious.com.au
5.0
(1)
Your folders
blog.misfitsmarket.com
5.0
(1)
Your folders
cookingwithcamilla.com
5.0
(3)
45 minutes
Your folders
tasteofhome.com
5.0
(4)
45 minutes
Your folders
forksoverknives.com
5.0
(28)
Your folders
bbcgoodfood.com
15 minutes
Your folders
ohsheglows.com
4.9
(310)
20 minutes
Your folders
foodtalkdaily.com
20 minutes
Your folders
cookidoo.com.au
1 hours, 30 minutes
Your folders
hurrythefoodup.com
4.7
(37)
20 minutes
Your folders
kasiakines.com
Your folders
acouplecooks.com
5.0
(1)
30 minutes
Your folders
myrecipes.com
12 minutes
Your folders
occasionallyeggs.com
4.7
(24)
40 minutes
Your folders
taste.com.au
4.9
(65)
25 minutes
Your folders
thegreekfoodie.com
5.0
(14)
40 minutes