Ingredients

• 1 medium yellow onion - roughly chopped
• 2 cloves of garlic
• 1 inch of ginger root - grated
• 1/2 tsp paprika
• 1/2 tsp cinnamon
• 1 medium sized butternut squash - peeled and chopped into cubes
• 1 tin of red lentils OR 2 cups of dried lentils (washed and rinsed for both)
• 1 litre of stock (I used homemade chicken stock but a low sodium chicken or vegetable stock will do)
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Instructions

1. Sauté the onions in a large saucepan by adding a little water. Place over a medium heat and cover them with the lid.
2. Allow them to get lovely and soft and then add the rest of the spices and herbs, along with some salt and pepper.
3. Give these a good stir and leave for a few minutes. If you feel the mixture is getting a little dry, add some more water.
4. Add the chopped butternut squash and stir well (the smaller you chop them the shorter the cooking time - I aim for about an inch squared)
5. Add the tinned or dried lentils, stir well and then add the stock.
6. Bring to the boil, cover and reduce to a simmer for around 15 minutes.
7. Its done when the butternut is soft - test with a fork.
8. Blitz using a blender or hand held blender and serve with a slice of brown or soda bread.
9. Wheat free, gluten free, sugar free, dairy free