Ingredients

• 2 tbsp olive oil
• 2 fat garlic cloves
• finely chopped (optional)
• 7.5cm/3 inch piece root ginger
• peeled and finely grated
• ½ tsp red chilli flakes (optional)
• 300g/10½oz red lentils
• 1.2 litres/2 pints hot vegetable stock
• 300g/10½oz butternut squash
• cut into 1cm/½-inch cubes
• salt and freshly ground black pepper

Directions

• Heat half the oil over a medium heat in a large
• heavy-based saucepan. Add half the garlic
• if using
• half the ginger and all the chilli flakes
• if using. Fry
• stirring all the time
• for 1 minute. Add the lentils and fry
• stirring
• for a further minute.
• Pour in the stock and bring to the boil. Simmer
• with the lid off
• for 10–12 minutes
• or until the lentils are soft.
• Meanwhile
• heat the remaining oil in a heavy-based frying pan. Add the remaining garlic and ginger and the butternut squash and cook
• stirring
• for 12 minutes.
• Add the butternut squash to the lentils and cook for a further 5 minutes. Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.