Ingredients

1 onion, diced

1 butternut squash (or other winter squash), peeled and diced

1 small sweet potato, peeled and diced

1/2 cup of red and/or yellow lentils

1 medium carrot, peeled and diced

1 parsnip, peeled and diced (optional)

Vegetable stock

Splash of milk

Warming spices, such as garam masala, cumin, cloves, ginger, turmeric, nutmeg, coriander seed, chilli, cinnamon, salt and pepper

Splash of Extra Virgin Olive Oil or Cold Pressed Rapeseed Oil

Plain yogurt

Method

In a large pot over medium heat, add a splash of oil and the onion. Cook for a few minutes until translucent and starting to brown .

Add the diced veg and lentils and stir to coat. Add vegetable stock to cover the veg along with a splash of milk and a couple of tablespoons of ground spices.

Turn heat to medium-low and allow to simmer until the veg and lentils are soft. When done blend carefully until smooth. Add a little more liquid if too thick or cook down a little if too thin.

Taste and blend in more salt and spices if necessary. Pour into a bowl, add a dollop of plain yogurt and enjoy with a nice hunk of crusty bread, or some traditional Irish wheaten bread (recipe in a future post).