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Ingredients
- 2 tbsp olive oil
- 2 fat garlic cloves, finely chopped (optional)
- 7.5cm/3 inch piece of root ginger, peeled and finely grated
- ½ tsp red chili 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
Method
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Heat half the oil over medium heat in a large, heavy-based saucepan.
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Add half the garlic, if using, half the ginger, and all the chili flakes, if using.
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Fry, stirring all the time, for 1 minute. Add the lentils and fry.
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Pour in the stock and bring it to a boil.
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Simmer, with the lid off, for 10–12 minutes, or until the lentils are soft.
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Meanwhile, heat the remaining oil in a heavy-based frying pan.
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Add the remaining garlic and ginger and the butternut squash and cook, stirring, for 12 minutes.
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Add the butternut squash to the lentils and cook for a further 5 minutes.
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Remove from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
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