1tbsp sunflower oil
1 onion, finely chopped
Half medium butternut squash, peeled, deseeded and diced
3tbsp korma curry paste
200g split red lentils, rinsed
1 x 400ml can coconut milk
450ml vegetable stock
Pinch crushed chilli flakes (optional)
Salt and pepper



1 Heat the oil in a large saucepan and sauté the onion and squash for 8-10 minutes, until the onion is soft. Add the curry paste and cook for 1 minute, then add the lentils, coconut milk and stock, plus chillies (if you want a bit more heat).

2 Bring to the boil, then reduce the heat and simmer for 30 to 40 minutes until the squash and lentils are soft. Cool slightly then blend until smooth and season to taste.

3 To serve, drizzle over some plain yoghurt and scatter over a few slices of fresh chilli if liked. If you want to reduce the fat content of the soup, use stock instead of the coconut milk.


Taken from Annabel Karmel’s Eating For Two (Ebury Press, £12.99)

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