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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: North African
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 medium about700g squash or pumpkin
  • 350 g 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
  • 100 g red lentils
  • To serve: Greek yogurt sumac (optional)

Method
 

  1. Preheat the oven to 180°C.
  2. Peel the squash, remove the seeds and cut the flesh into cubes. Cut the tomatoes in half, peel the garlic, chop the carrots.
  3. 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.
  4. 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.
  5. Add the lentils and the remaining stock. Bring to the boil then simmer for 20 minutes until the lentils soften.
  6. Serve it with a dollop of yogurt and a pinch of sumac.
  7. Serve with pita or flatbread.