This is a soup (some would call it a stew as it’s that thick!) that I haven’t made for ages, but I don’t know why as it’s really satisfying and very warming. I would also recommend adding a chilli for a bit of extra heat.
1 large butternut squash, peeled, deseeded and cut into 1 cm cubes
4 tbs sunflower oil
2 small onions, roughly chopped
3 cloves of garlic, minced
2 x 400g tins of good quality chopped tomatoes
A handful each of fresh coriander and parsley, roughly chopped
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
100g red split lentils
1 x 400g tin of chickpeas, drained
600ml good quality vegetable stock from bouillon
50g dried spaghetti, roughly broken
Salt and black pepper to season
1. Heat the oil in a large saucepan and add the onions and garlic and sauté gently for 5 minutes to soften.
2. Add the butternut squash cubes, tinned tomatoes, and all the herbs and spices. Simmer for a further 5 minutes.
3. Add the lentils and stock, bring to the boil and simmer for 10 minutes.
4. Add the spaghetti and chickpeas, and season. Simmer covered for a further 10 minutes.
5. Serve warm with chopped fresh coriander and a slice of lemon.