Name: Spiced roasted squash, tomato and lentil soup
Prep time: 10 min
Cook time: 90 min
Total time: 1 h 40 min
Ingredients: 1 medium (about700g) squash or pumpkin; 350g ripe tomatoes; 3 cloves of garlic; 1 small carrot; 2 Tbsp olive oil; ½ tsp dried chilli flakes; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 550 ml vegetable stock; 100g red lentils; To serve: Greek yogurt, sumac (optional)

Spiced roasted squash, tomato and lentil soup

6 Nov 2015

by Dinna

Prep Time

10 minutes

Cook Time

90 minutes

Total Time

1 hour, 40 minutes

Spiced roasted squash, tomato and lentil soup

Background

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

1 medium (about700g) squash or pumpkin
350g ripe tomatoes
3 cloves of garlic
1 small carrot
2 Tbsp olive oil
½ tsp dried chilli flakes
1 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
550 ml vegetable stock
100g red lentils
To serve: Greek yogurt, sumac (optional)

Instructions

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.