Red Lentil, cumin, butternut squash soup

This soup came about as a fluke. I wanted to combine the lentils and butternut squash but the cumin wasn’t planned but it actually made the dish. As with most of my recipes this dish takes less than 40min to make, more like 30 if you are efficient.

Within traditional Chinese medicine all food that has a bit of sweetness and or an orange colour (pumpkins and squashes, sweet potatoes, carrots, red lentils) are said to support the earth element which is seen as the central digestive system; stomach and spleen. It is said that the stomach and spleen love soft and warm foods. This organ pair is the key to our health; efficient, smooth and strong digestion allows for efficient nutrient absorption and effective immune system (70% of our immunity lies in our gut!). So this soup is a great supportive dish for your earth element.

Ingredients

1 butternut squash

1 medium onion

1/2 cup // 100g red lentils thoroughly rinsed

1-2 tbsp avocado oil

1 tsp cumin

1/2 vegetable stock cube - I used an umami flavoured from River Cottage (check ingredients to make sure no artificial flavourings, or E-numbers)

salt & pepper

500ml water

1 tin coconut milk (400ml)

juice from half a lemon

Instructions

1. Preheat your oven, set your oven to 180C

2. Wash, deseed and then chop the butternut squash into 4-5cm chunks

3. Place on a baking tray with baking paper, and then drizzle the avocado oil over the top.

4. Add the onion, whole with skin to the baking tray, then place the tray in the oven to roast for about 20min, until golden and soft.

5. Thoroughly rinse the lentils until the water runs clear.

6. Then add the lentils, stock cube and water to a pan and bring to a boil, lower to a medium heat and cook for 20min until the lentils are cooked through.

7. Once the butternut squash is done, carefully add it to the lentils, along with the cumin, salt and pepper and coconut milk. Blend with a hand blender.

8. Finally add a the juice of half a lemon. You are ready to serve!

Serve with some fresh herbs, I like to use dill, coriander or parsley.