This warming soup has a real kick but adjust the quantities of spices according to what you like. And use any squash or pumpkin you have in the bag.
Boil the lentils till cooked - about 20 mins. Sweat the onions in a little vegetable oil till soft. Add cubed squash. Chop and add ginger and garlic. Then add curry powder and chilli to taste. Add tinned tomatoes, stock and coconut milk and the lentils. Simmer till well combined. Add lemon juice and coriander just before serving.
130g red lentils
1 onion, chopped
500g squash, peeled and chopped
thumb-sized piece of fresh ginger, finely chopped
2 cloves garlic, chopped
2 tsp curry powder
1/2 tsp chilli powder - or to taste
1 tin tomatoes
1 tin coconut milk
400ml vegetable stock
chopped fresh coriander and squeeze of lemon juice to serve