Serves 4

Ingredients

• 200 g red lentils, rinsed

• 450 g butternut squash, peeled and cubed

• 1 large onion (approx. 150 g), chopped

• 3 cloves garlic, minced

• 1 tsp fresh turmeric, grated (≈5 g) or ½ tsp ground turmeric

• 1 litre vegetable stock

• 2 tbsp olive oil

• Salt and pepper, to taste

• Optional garnishes: fresh parsley, drizzle of coconut milk, toasted pumpkin seeds

Instructions

1. Toast the squash

   • Preheat oven to 200°C / 180°C fan / 400°F.

   • Toss squash cubes with 15 ml olive oil, a pinch of salt and pepper.

   • Roast for 20–25 minutes, until golden and caramelised.

2. Sauté aromatics

   • Heat remaining 15 ml olive oil in a large pot over medium heat.

   • Add chopped onion and sauté 5–7 minutes until soft.

   • Add garlic and turmeric, cooking 1–2 minutes until fragrant.

3. Cook the lentils

   • Add rinsed lentils, stir to coat.

   • Pour in 1 litre vegetable stock and bring to boil.

   • Reduce heat and simmer 15–20 minutes until lentils are soft.

4. Combine & blend

   • Add roasted squash to the pot.

   • Blend with a  blender until smooth.

5. Season & serve

   • Adjust salt, pepper, and turmeric to taste.

   • Serve warm with optional garnishes: parsley, coconut milk, or seeds.

6. Don't throw away the seeds!  Drizzle with olive oil and a pinch of salt, roast for 15 mins at 180 and enjoy topped on the soup or as a delicious and healthy snack.