Curried squash and lentil soup with naan bread

Offering a slow and steady energy burn, thanks to their fibre content, lentils also contain selenium – a mood-enhancing mineral that, when low, can deplete your energy levels.

586KCALS / 78G CARBS / 19G PROTEIN / 20G FAT / SERVES 4 /VEGETARIAN

INGREDIENTS

1 tbsp vegetable oil 1 onion, finely chopped 2 celery sticks, finely chopped 1/2 large butternut squash, about 700g 125g red split lentils 1 tbsp mild curry paste 900ml vegetable stock

Small handful of coriander, roughly chopped, to garnish

FOR THE NAANS:

200g self-raising flour, plus extra to dust 1 tbsp nigella seeds 11/2 tbsp ground coriander 100g natural yoghurt, plus extra to garnish 75ml milk

4 tbsp vegetable oil

METHOD

1 / Heat the oil in a large, deep pan and fry the onion and celery for 10 mins, until softened. Meanwhile, discard the seeds from the squash and chop into 2.5cm pieces (no need to peel).

2 / Add the squash to the pan and fry for 5 mins. Meanwhile, cover the lentils with cold water and wash well. Drain, and repeat. Add the lentils to the pan and stir in the curry paste. Cook for 1 min, then add the stock. Bring to the boil; simmer for 20-30 mins, until the lentils and squash are tender.

3 / To make the naans, mix the flour, nigella seeds, coriander, 1 tsp fine salt and plenty of ground black pepper in a large bowl. Add the yoghurt and milk and mix to make a fairly sticky dough. Lightly dust a work surface with flour. Break off a quarter of the dough and pat into a rough, 12.5cmlong, kidney-shaped naan. Repeat with the rest of the dough.

4 / Heat the oil in a large frying pan over a medium heat. Add the naans and cook for 8 to 10 mins, turning once, until they are golden and cooked through. Set aside on a wire rack.

5 / Carefully blend the soup until smooth and check the seasoning. Divide between the bowls, garnish with yoghurt and coriander. Serve with the naans.•