1 tsp paprika or Ross & Ross seasoning dust of choice (optional)
Two red onions, peeled and chopped
3 cloves garlic, minced
Two carrots, chopped
1 stick celery, chopped
800ml vegetable stock
1 400ml tin coconut milk
One cup red lentils
Large handful fresh coriander (optional)
Salt and pepper, to taste
Preheat oven to 200C, then line a baking tray. Arrange the pumpkin and pepper on the trays, then drizzle in BBQ oil. Season with salt and pepper and seasoning of choice. Roast for 15-25 minutes, or until the squash is starting to brown. Remove from the oven, then set aside.
Heat some oil in a large pan. Fry the onion for a few minutes, then add in the garlic and continue to cook, stirring often, until the garlic begins to turn golden. Add in the celery and carrots and cook for a further minute.
Pour in the stock and coconut milk, along with the red lentils, then cook until the lentils are beginning to soften (around 20-30 minutes. Add in the squash and red pepper and cook for a further few minutes.
Place in the blender, along with the coriander if using, and blitz smooth. Season to taste, adding more water if needed, and heat through again. Serve topped with yoghurt or cream, fresh coriander, pomegranate and pumpkin seeds and crusty bread.
Let us know how you get on! We’d love to see your pictures and comments on social media: