Spiced Squash & Lentil Soup

The best thing about this soup, is that it can be altered to everyones tastes. Don't feel like you have to have spice in it! You can replace the spice with mixed herbs or simply just add salt & pepper!

It's a very relaxed dish that brings warmth to this month whilst using the abudnace of in-season squashes grown on the farm.

Difficulty:

Prep time: 10

Cook time: 45

Serves: 2

Dietry Information

Vegan
Gluten Free

Related Tags

Ingredients

1 Darts Farm Turban Squash,peeled and cubed
1 white onion (finely chopped)
2 cloves of garlic (finely chopped)
1 green chilli (finely chopped)
1 tsp ground ginger
1/2 a tsp ground cumin
1 tsp ground coriander
100g red split lentils
1 stock cube
500ml water

Method

Pre-heat your oven to 190c
Drizzle the squash with olive oil and cover with all the spices, salt, pepper and roast for 40 minutes, flipping them over half way to cook evenly. Be generous when adding the spices as you want lots of flavour in your soup!
Sauté the chopped onions in a large saucepan until they begin to colour, next add the garlic and chilli and cook for another minute. Keep stiring to minimise the risk of burning.
Pour in the lentils & stir for another minute.
Add 500ml of water and the stock cube and cook until soft the lentils appear soft.
When the squash is cooked, remove from the oven and blend it to a thick smooth paste.
Pour it into the saucepan of cooked lentils and stir. If its too thick add more water to reach your desired consistency.
Serve immediately & Enjoy!