Roasted Squash and Lentil Soup with Dukkah

This weeks post is a slightly frantic one…

Living on a boat is amazing, being so close to the countryside, water and wildlife. It’s beautiful when the sun is beating down, warming the steel shell of our boat, rays reflecting off the water onto our ceiling, for our own personal rippled light effect. We get to feed the ducks and swans from our window (sometimes the swans get a little too friendly!) We can move to a new home as often as we wish, taking our pick some of the dreamiest places in Bath and Wiltshire. It’s not a bad life.

There are downsides, however minimal, there are a few. One of them is we have limited and restricted internet. This makes blog post planning a little difficult. We have run out of our monthly allowance of internet. And it got me panicking. How was I going to upload my weekly post? Would my readers be annoyed when they checked in and saw last week’s post, instead of the normal Monday new post? Probably not. But it did get me anxious. Charlie tells me not to worry so much; it’s a bad habit. I do not want to become a creature of habit, to get stuck in my ways. I need to learn to be a little more flexible, that if a blog post is a day late, the world won’t stop turning.

Anyway, I’m sat here at work typing this up for you guys. Because I like a bit of routine, and it makes me feel happy knowing that this little hive of recipes is consistent. Enjoy.




This soup is the perfect go-to meal. When you want something with minimal fuss, but maximum taste. When you don’t really know what to cook, you want something to tantalise your tastes buds and create a colour explosion for your eyes. This is for you.

Roasted Squash and Lentil Soup with Dukkah (v) (gf)

Serves 4-6


½ butternut squash – peeled and deseeded
1 red onion – peeled and diced
150g red lentils
1 teaspoon cumin seeds
1 teaspoon chilli flakes
½ teaspoon ras el hanout
1 tin plum tomatoes
500ml boiling water
1 organic vegetable stock cube
Extra virgin olive oil
75g dried chickpeas
25g mustard seeds
25g coriander seeds
15g cumin seeds
10g fennel seeds
Pinch sea salt
Freshly ground black pepper


Preheat oven to Gas Mark 5 / 190 C

Chop the squash and lay on a lined baking tray. Drizzle with olive oil and scatter a few chilli flakes and cumin seeds over them. Roast in oven for 35 mins, or until tender.

In a large saucepans, add the cumin, chilli and ras el hanout and toast for a few minutes.

Once fragrant, add oil and diced onion. Stir well. Cook for 5-10 mins, until the onion is slightly golden.

Mix your stock cube and water in a jug, and add to the onions. Add in your plum tomatoes.

Add lentils, stir well, and leave to cook for 25 minutes, until the lentils are soft. Be careful to stir often so the lentils don’t stick to the bottom. Season with S+P.

Add the roasted squash to the soup. Blend until smooth, adding more water if necessary.

Serve in big bowls, scattered with Dukkah.

For the Dukkah

Toast chickpeas and seeds in a large frying pan for a few minutes until turning golden and fragrant. Leave to cool.

Combine all ingredients in a food processor and pulse. The mixture may be fine or coarse, be careful not to over-mix

Scatter on to your soup, store any extra in an airtight container.