Ingredients

• 1 tbsp light olive oil
• 2 shallots
• finely chopped
• 1 tsp sweet smoked paprika
• plus extra to sprinkle
• 1 garlic clove
• crushed
• 200g/7oz butternut squash
• peeled
• finely diced
• 150g/5½oz red lentils
• 450ml/1lb vegetable stock
• 1 level tsp tahini
• 2 level tbsp fat-free Greek-style yoghurt
• 2 tbsp finely chopped fresh coriander
• plus extra sprigs to garnish
• salt and freshly ground black pepper
• 1 large carrot
• cut into finger-length sticks
• 2 celery stalks
• cut into finger-length sticks
• ½ cucumber
• deseeded
• cut into finger-length sticks
• 6–8 red radishes
• topped and tailed

Directions

• Heat the oil in a frying pan. Add the shallots and cook over a medium heat for 3–4 minutes
• or until softened.
• Add the paprika and garlic and cook for 2 minutes. Add the butternut squash
• lentils and stock
• bring to a simmer and cook for 20 minutes
• or until the squash and lentils are tender and almost all the liquid has been absorbed. Season.
• Add the tahini
• yoghurt and coriander and mash to an even
• fairly smooth texture.
• Place in the fridge for 1 hour
• dust with paprika and sprinkle with coriander sprigs. Serve with the vegetable crudités.