INGREDIENTS
20ml sunflower oil
1 onion, chopped
1 garlic clove, crushed
1 red chilli, finely chopped
200g red lentils, rinsed
1kg butternut, peeled and cubed
1.5L vegetable stock
10ml curry paste
10ml ground cumin
10ml ground coriander
3ml dried chilli flakes
Heat the oil on medium low and sauté the onion, garlic and chilli.
Stir in the lentils, butternut, stock, curry paste, cumin and coriander.
Bring to boil then reduce the heat and simmer for about 20-25 minutes until the butternut and lentils are tender. .
Blend in a food processor or with a hand blender until smooth, adding extra stock if necessary to thin the soup to your liking
Season.