• 1 tbsp olive oil
  • 1 butternut squash , peeled, deseeded and diced
  • 200g carrots , diced
  • 1 tbsp curry powder containing turmeric
  • 100g red lentils
  • 700ml vegetable stock
  • 1 can reduced-fat coconut milk
  • coriander and naan bread , to serve

Directions:

  1. Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min more. Tip in the lentils, the vegetable stock and coconut milk and give everything a good stir. Bring to the boil, then turn the heat down and simmer for 15-18 mins until everything is tender.
  2. Using a hand blender or in a food processor, blitz until as smooth as you like. Season and serve scattered with roughly chopped coriander and some naan bread alongside.
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