The Domestic

Hearty lentil soup

Serves 4-6

You will need:

• 2 tablespoons sunflower oil

• 1 large onion, finely chopped

• 3 cloves garlic, finely sliced

• 1 butternut squash, peeled and chopped into 2cm cubes

• 2 potatoes, chopped into 2cm cubes

• 1 tablespoon ground coriander

• 1 tablespoon ground cumin

• 1-2 teaspoons chilli powder

• 1 tablespoon curry powder

• 200g red lentils, rinsed

• 1 x 400g tin whole peeled tomatoes

• 400ml stock

• Natural yoghurt, or wilted greens, to serve

1 Heat the sunflower oil in a large pan and add the finely chopped onion, the finely sliced garlic, the diced butternut squash and the diced potatoes. Cook gently over a medium heat, stirring to prevent sticking. Next, add the ground coriander, the ground cumin, the chilli powder and the curry powder. Continue stirring over the heat for about five more minutes, then add the rinsed red lentils, the tinned whole tomatoes and stock.

2 Bring to the boil, then simmer the soup for about 40-50 minutes until the vegetables and the red lentils are tender.

3 Serve this lentil soup with some natural yoghurt, or add some wilted greens, such as spinach, for extra-hearty bowls of warming goodness.