Spiced roasted squash, tomato and lentil soup
During the winter I make lots of squash and lentil soups, so combining these two ingredients is something I love to do now and then for a change. This spiced roasted squash and lentil soup takes quite a long time to make – but it mainly just cooks itself in the oven, so it’s pretty hassle-free. I normally make the baking part of this dish when I’m roasting a joint on the other shelf in the oven, then finish off the soup the next day or even freeze it.
Ingredients
Method
- Preheat the oven to 180°C.
- Peel the squash, remove the seeds and cut the flesh into cubes. Cut the tomatoes in half, peel the garlic, chop the carrots.
- Put all the prepared vegetables in a roasting tray , drizzle with the oil, sprinkle with the spices, season with salt and pepper, then cover with foil and bake for about 1 hour, or until soft.
- When the vegetables are soft and slightly caramelized, transfer everything back into the saucepan. Add half of the stock and process with a hand-held blender until smooth.
- Add the lentils and the remaining stock. Bring to the boil then simmer for 20 minutes until the lentils soften.
- Serve it with a dollop of yogurt and a pinch of sumac.
- Serve with pita or flatbread.