Mid winter and looking for a soup thats hearty with a nice chilli kick? This Bill Granger recipe is the business.
1.5 kg butternut pumpkin peeled and cut into 3 cm cubes
750g of ripe tomatoes quartered
6 garlic cloves peeled
1 small carrot cut into chunks
drizzle olive oil
1/2-1 tablespoon dried chilli flakes
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1.25 litres chicken/vegetable stock
180g (3/4 cup red lentils
to serve
dollop of yoghurt
sumac
crusty bread
Preheat oven to 180C
Put all veggies and spices into casserole dish with lid and drizzle with oil
Bake covered for 1.5 hrs or until veggies are soft
Roughly mash with masher and stir in stock
Bring to boil
Add lentils and simmer 15-20 mins until lentils are soft
Serve with dollop yoghurt and sprinkle of sumac
Enjoy with thick crusty bread
From Bills Basics 2010
