Spicy Squash & Lentil Soup Recipe - River Cottage

Ingredients

• 2 tbsp vegetable or coconut oil
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 bay leaf
• 1 large onion, chopped
• 1 kg squash, such as Crown Prince, kabocha, or butternut
• 3 garlic cloves, roughly chopped or coarsely grated
• A knob of fresh ginger, finely grated
• 1 tsp ground turmeric or 1 tbsp finely grated fresh turmeric
• ½–1 red chilli, chopped (deseeded for less heat if preferred) or ½ tsp dried chilli flakes
• 150g red lentils, well rinsed
• 800ml vegetable stock
• Sea salt and black pepper
• ½ medium cucumber
• 100ml natural yoghurt (dairy or plant-based)
• 2 tbsp chopped mint or coriander (optional)
• Dukka (optional)
• Olive or chilli oil (optional)