Squash soup with crispy lentils

Ingredients

For 4 servings.

1 cup = 240 ml; 1 tablespoon = 15 ml; 1 teaspoon = 5 ml.

• 1.3 kg butternut squash
• 200 g dry green or brown lentils
• 3 tbsp olive oil, plus extra for squash
• 1 large onion
• 8 garlic cloves
• 720–960 ml vegan vegetable stock
• ½ tsp cumin, ½ tsp turmeric and ½ tsp ground ginger
• ¼ tsp ground coriander
• A pinch each of white pepper, nutmeg and optional cayenne
• 120 ml coconut milk
• ½ tsp red wine vinegar or lemon juice
• Salt and pepper to taste
• Coriander or parsley and vegan bread to serve

Step-by-step method

1. Heat the oven to 205 °C. Halve and deseed squash, brush with oil and season. Roast cut-side down for 45–55 minutes until tender.
2. Meanwhile, cook lentils in water until cooked but firm, checking the packet timing. Drain thoroughly and spread on a clean towel to dry.
3. Put lentils on another tray with one tablespoon of oil, salt and pepper. Roast during the squash’s final 15–20 minutes, stirring once, until toasted but not hard.
4. In a saucepan, soften chopped onion in the remaining two tablespoons of oil for 7 minutes. Add garlic for 2 minutes, then spices for 30 seconds.
5. Add 720 ml stock and simmer for 5 minutes. Add roasted squash flesh, coconut milk and vinegar and blend with a stick blender. Adjust consistency with remaining stock.
6. Taste, divide between bowls and add crunchy lentils and herbs just before serving. Accompany with bread.