Ingredients

• 2 onions
• 2 cloves of garlic
• 0.25 teaspoons of hot chilli powder
• 1 tablespoon of ras el hanout
• 1 butternut squash
• 100 grams of red lentils (half a cup)
• 1 litre of vegetable stock

Method

1. Put a kettle on for the stock water
2. Peel the butternut squash and chop in 2cm chunks
3. Chop the onion and garlic
4. In a large saucepan fry the onions with a pinch of salt for 5-7 minutes
5. Meanwhile mix the stock and put to one side
6. Add the garlic, chilli, and ras el hanout and cook for another minute
7. Add the squash and lentils and mix well
8. Add the stock, bring to the boil, and then reduce to a simmer and cook for 25 minutes
9. Take off the heat and blitz with a hand-blender
10. Enjoy with some crusty bread!