Cook a big batch of this filling spiced lentil and squash soup and freeze the leftovers for a rapid supper every other day. It’s healthful and coffee in fat.

1.    Ingredients

• 2 tbsp. olive oil
• 2 onions, finely chopped
• 2 garlic cloves, crushed
• ¼ tsp hot chili powder
• 1 tbsp. raps el hangout
• 1 butternut squash, peeled and reduce into 2cm pieces
• 100g red lentils
• 1l warm vegetable inventory
• 1 small bunch coriander, leaves chopped, plus more to serve
• dukkha (see tip) and herbal yogurt, to serve

2.    Method

STEP 1

Heat the oil in a big flameproof casserole dish or saucepan over a medium-excessive heat. Fry the onions with a pinch of salt for 7 minutes, or till softened and simply caramelized. Add the garlic, chili and raps el hangout, and cook for 1 min more.

STEP 2

Stir in the squash and lentils. Pour over the inventory and season to taste. Bring to the boil, then lessen the warmth to a simmer and prepare dinner, covered, for 25 minutes or till the squash is soft. Blitz the soup with a stick blender till smooth, then season to taste. To freeze, go away to chill absolutely and switch to big freezer proof bags.

STEP 3

Stir in the coriander leaves and ladle the soup into bowls. Serve crowned with the dukkha, yogurt and additional coriander leaves.