1 tblspn olive oil1 long red chilli, seeded and chopped
1 onion, finely chopped
500g (1lb 2oz) butternut pumpkin (squash), chopped
350g (12oz) orange sweet potato, chopped
1.5 litres (54fl oz) vegetable stock
125g (4 ½oz) red lentils
1 tblspn tahini (optional)
Red chilli, extra, to garnish
Serves 4
Heat the oil in a large saucepan over medium heat. Add the chilli and onion and cook for 2-3 minutes, or until the onion is soft. Reduce the heat to low, add the pumpkin and sweet potato and cook, covered, for 8 minutes, stirring occasionally.
Increase the heat to high, add the stock and bring to the boil. Reduce the heat to low and simmer, covered, for 10 minutes. Add the red lentils and cook, covered, for 7 minutes, or until tender.
Process the soup in batches in a blender or food processor. Add the tahini and blend until smooth. Return to the saucepan and gently heat until warmed through
