Devilled butternut soup with sticky toasty seeds

50 MINUTES | SERVES 4 | EASY | LC GF

Two types of plant protein – legumes and seeds – gives a good range of amino acids, as well as vitamins A, E and C, and potassium.

coconut oil 30g red onions 2, chopped celery heart 1, sliced red chilli finely chopped to make 1 tsp garlic 2 cloves, finely chopped butternut squash 1 (1kg), chopped garam masala 1 heaped tsp tomatoes 300g small, halved or quartered red lentils 150g, rinsed

STICKY TOASTY SEEDS vegetable oil 1 tsp pumpkin seeds 100g sunflower seeds 60g sesame seeds 40g tamari soy sauce 2 tsp (look for gluten-free) maple syrup 2 tsp lemon juice 2 tsp cayenne pepper to taste

TO SERVE piquillo peppers from a jar 3, finely sliced

• To make the sticky toasty seeds, heat the oven to 150C/fan 130C/gas 2. Brush the vegetable oil over the base of a large roasting tray. Mix together the seeds, spread in a thin layer across the tray and roast for 20 minutes.

• Whisk together the remaining ingredients in a bowl, adding cayenne pepper to taste. Drizzle over the seeds, stir to coat and then roast, stirring halfway through, for another 30 minutes. Cool. These will keep for 2 weeks in an airtight container.

• Heat the coconut oil in a large pan over a medium heat and fry the onions, celery and chilli, stirring frequently, for 7-8 minutes or until softened and lightly coloured, adding the garlic just before the end. Stir in the squash and cook for 1-2 more minutes, then stir in the garam masala followed by the tomatoes, lentils, 1 litre of water and seasoning. Bring to the boil, cover and simmer for 25 minutes.

• Whizz the soup in batches in a food processor or with a stick blender, then season. To serve, scatter with a few piquillo pepper slices and some of the sticky seeds.

PER SERVING 299 KCALS | FAT 12.1G SATURATES 7.1G | CARBS 33.5G | SUGARS 5.3G FIBRE 5G | PROTEIN 12G | SALT 0.1G