Method
Heat the oil in a large saucepan over a medium heat, add the onion and garlic and sweat for 7–8 minutes, until softened but not coloured. Add the cayenne pepper and cook for 1 minute, then add the split lentils, squash, stock, milk, chilli and thyme. Bring to a simmer, then reduce the heat to low and cook for 20–25 minutes, until the squash is tender and the lentils are soft, but not mushy. Add the sweetcorn, season with salt and pepper and bring the soup back to a simmer.
To serve, spoon into warm bowls and drizzle over a little chilli oil and a sprinkling of parsley.
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Ingredients
- 1 tbsp olive oil
- 1 large white onion, finely diced
- 2 garlic cloves, grated or finely chopped
- ½ tsp cayenne pepper
- 200g yellow split lentils
- 200g butternut squash, roughly diced into 2cm chunks
- 700ml vegetable stock
- 1 x 400ml tin coconut milk
- 1 Scotch bonnet chilli, halved
- 2 thyme sprigs
- 1 x 200g tin sweetcorn, drained
- sea salt and freshly ground black pepper
- To Serve
- 2 tsp red chilli oil, to garnish
- a small handful of flat-leaf parsley, roughly chopped, to garnish