Recipe – by popular demand (served at recent art auction)
03 Nov 2011
So many people commented – and asked for the recipe - of the great tasting soup served at the art auction we said we would put it on our website. What a great winter warmer!
SPICED SQUASH AND LENTIL SOUP
(serves 8 as a starter)
1.5 kg butternut squash
750g ripe tomatoes
6 garlic cloves, peeled
1 carrot, diced
4 tbsp olive oil
¼ – ½ tsp dried chilli flakes (according to taste)
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
1.5 litres vegetable stock
200g dried red lentils
200g thick greek yogurt
1-2 tsp crushed sumac
Method
- Pre-heat the oven to 180° C/Gas 6. Place the peeled, deseeded and cubed squash, tomatoes, garlic and carrot in a large roasting tray (you may well need two). Drizzle with olive oil, sprinkle with the spices and season. Cover with foil and bake for 1hr 30 mins or until the vegetables are soft and slightly caramalised. You may choose to remove the foil for the last twenty minutes of baking.
- Transfer the vegetables to a food processor and pulse in batches, with a little of the stock, until combined into a smooth mixture which still has some texture.
- Transfer the soup to a clean pan, add the remaining stock and bring to the boil. Add the lentils, reduce the heat to low and simmer for about 20 minutes or until the lentils are tender, stirring often and adding a little more stock or water if it becomes too thick. Season to taste.
- Ladle into bowls and serve topped with a spoonful of yogurt and a sprinkle of sumac.
