- Serves: 4-6
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
- 1 kg mixed winter vegetables, such as carrots, parsnips and celeriac, peeled or well scrubbed, cut into 3cm cubes
- 500 g butternut squash, peeled, seeds removed, cut into 3cm cubes
- 750 g tomatoes, quartered
- 6 cloves garlic, peeled
- 1 small carrot, chopped
- 4 tbsp olive oil
- 1/2-1 tsp dried red chilli flakes
- 2 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp paprika
- 1.25 litres vegetable or chicken stock
- 180 g red lentils
- plain yogurt
- sumac, for sprinkling
- parsley or coriander leaves, for sprinkling
- crusty bread
1. Preheat the oven to 180C/160C fan/Gas 4. Put the winter vegetables, butternut squash, tomatoes, garlic and small carrot in a large flameproof casserole dish. Drizzle with the olive oil, sprinkle with the spices and season with sea salt and ground black pepper. Cover and bake for 1½ hours, or until the vegetables are soft.
2. Remove the casserole from the oven, roughly mash the vegetables with a fork or potato masher and stir in the stock. Put the casserole on the stovetop over a medium heat and bring the soup to the boil. Add the lentils, reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Add a little extra stock or water if the soup becomes too thick.
3. Season the soup to taste then ladle it into bowls. Top each portion with a dollop of yogurt, a sprinkle of sumac and some parsley or coriander, if desired, and serve with crusty bread.
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