CURRIED SQUASH AND LENTIL SOUP WITH NAAN BREAD

- Offering a slow and steady energy burn thanks to their fibre content, lentils are also an excellent source of selenium – a moodenhancing mineral which, when running low, can deplete your energy levels

- 586 CALS | 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 selfraising 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 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 to 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 12.5cm-long 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 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. Soup-er food, that.