This is a hearty, filling soup that's great for weekday lunches. Make a big batch and portion it up, freeze some and dig it out of the freezer at a later date.
- 500g butternut squash
- 1 onion
- 2 carrots
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp turmeric
- vegetable oil
- 2 cloves of garlic
- 3cm ginger
- 200g red lentils
- 750ml hot water
- salt and pepper
- handful of fresh coriander
- Rinse the lentils and put them in a pan with plenty of cold water. Set them to simmer for 15-20 minutes, or until they are cooked.
- Wash, peel and chop the butternut and carrots into 2cm chunks, peel and dice the onion. Crush the garlic and grate the ginger.
- Heat a tablespoon of oil in a deep pan on a medium heat and gently fry the onions for around 10 minutes until they are golden and translucent.
- Add the garlic and ginger, fry for a minute or two until golden, add the spices and stir well.
- Add the vegetable chunks to the pan, stirring well to coat in the spices.
- Add the hot water, enough to cover the vegetables.
- Simmer for 20 minutes, spoon in the lentils, stir and season to taste. Simmer for 10 minutes more to allow the flavours to combine well.
- You can either serve as a chunky soup or whizz in a blender or with a stick blender for a smoother soup.