¼teaspoondried red chilli flakesplus more for serving (optional)
¼tsp eachsea salt and cracked black pepper
2medium parsnips (225g)peeled and roughly chopped
3medium carrots (300g)peeled and roughly chopped
250gbutternut squash peeled and cut into small chunks
1 large potato (250g)peeled and cut into small chunks
Fresh coriander leaves
More red chilli flakes
Heat the oil and butter in a large saucepan, over a medium heat. Add the onion and cook until the onion is soft. Add the celery and leek and cook for about 5 minutes, then add the ginger and garlic, cook until you can smell the garlic.
Stir in the spices, coriander stalks and chilli flakes and cook for about one minute.Add the vegetables to the pot then cover with the stock, now add the lentils, salt and pepper and give everything a good stir.
Bring the soup to the boil then reduce the heat and simmer for 20 minutes or until the vegetables are cooked through. Check the seasoning and add more salt or pepper if needed.Use a hand-held blender to blend the soup to a smooth soup. If you find it too thick for you then add some water and blitz again with the blender.
Serve with a dollop of Greek yoghurt, more chilli flakes, coriander leaves and some good crusty bread.
Calories are approximate and do not include toppings or bread.