Spiced Lentil and Butternut Squash Soup

Name: Spiced Lentil and Butternut Squash Soup
Prep time: 20 min
Cook time: 1 h 50 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 1½ L vegetable stock; 200 g Dried red lentils; 200 g Greek yogurt; 2 tbsp sumac, crushed; 1½ kg butternut squash; 750 g tomatoes; 6 garlic cloves; 1 carrot, diced; 4 tbsp extra virgin olive oil; ½ tsp dried chilli flakes; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp paprika

Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a speedy supper another day

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Vegetarian

Serves8
CourseStarter
Prepare20 mins
Cook1 hr 50 mins
Total time2 hrs 10 mins

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1½ L vegetable stock
200g Dried red lentils
200g Greek yogurt
2 tbsp sumac, crushed
1½kg butternut squash
750g tomatoes
6 garlic cloves
1 carrot, diced
4 tbsp extra virgin olive oil
½ tsp dried chilli flakes
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika

Preheat the oven to 180/gas 6. Place the peeled, deseeded and cubed squash, tomatoes, garlic and carrot in a large roasting tray (you may need to use two trays). Drizzle with olive oil, sprinkle with the spices (add the chilli according to how spicy you like it) and season. Cover with foil; bake for 1 hour 30 minutes, or until the vegetables are soft and slightly caramelised.
Transfer the vegetables to a food blender or processor and pulse in batches, with a little of the stock, until combined into a smooth mixture that still has some texture.
Return the soup to a clean pan; add the remaining stock and bring to the boil. Add the lentils, reduce the heat to low; simmer for 20 minutes or until the lentils are tender, stirring often and adding a little extra stock or water if it becomes too thick. Season to taste with sea salt and freshly ground black pepper.
Ladle into bowls and serve topped with a dollop of yogurt and a sprinkle of sumac. Serve with crusty bread.

Typical values per serving when made using specific products in recipe