- 1.5kg butternut pumpkin, peeled, cut into 3cm cubes
- 750g tomatoes, quartered
- 6 garlic cloves, peeled
- 1 small carrot, chopped
- 60ml/1/4 cup olive oil
- 1/2-1 teaspoon dried chilli flakes
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1.25 litres (5 cups) vegetable or chicken stock
- 180g/3/4 cup red lentils
TO SERVE: Yoghurt, sumac and crusty bread
Preheat the oven to 180C. Put the pumpkin, tomatoes, garlic and carrot into a large flameproof casserole dish, drizzle with olive oil, sprinkle with the spices and season with sea salt and ground black pepper. Cover the dish and bake for 11/2 hours, or until the vegetable are soft.
Roughly mash the vegetables with a fork or potato masher and stir in the stock. Put the casserole dish on the stovetop over medium heat and bring the soup to the boil.
Add the lentils, reduce the heat to low and simmer for 15-20 minutes until the lentils are tender. Add a little extra stock or water if the soup becomes too thick. Season and ladle into bowls. Top with a dollop of yoghurt and a sprinkle of sumac and serve with crusty bread.
This recipe is from Bill’s Basics by Bill Granger