roasted butternut and lentil soup

How To Make roasted butternut and lentil soup

• Step 1
  Cube the Butternut and spread it on a baking sheet - brush lightly with a little of the butter and Canola oil and bake in 180 degree oven for about 30 minutes - bake so it get brown and crispy - but do not burn!
• Step 2
  In a large sauce pan, place on medium heat - add the balance of the butter and oil. Add the onion and fry gently until translucent.
• Step 3
  Add spices 1 at a time in this order, add cumin stir, add coriander stir, add tumeric and chili flakes stir and finally add the ginger/garlic paste. Fry gently for a minute then add the washed lentils.
• Step 4
  Immediately add a cup of cold water, the salt and stir well. Cook the lentil mixture on a medium heat stirring often - lentils tend to "catch" if not stirred and the heat is too high. Cook for about 30 minutes. Add another cup of water. Stir well.
• Step 5
  Add the chopped tomato - cook for a further 15 minutes - by now the butternut must be ready - Add the butternut to the lentil mixture and cook a further 15 minutes. NOTE: For a chunky soup leave the butternut as is in the soup.
• Step 6
  Serve in soup bowls - garnish with fresh coriander and drizzle with cream or yoghurt. Served as a dinner starter - blitz soup till smooth and swirl with some cream or yoghurt and sprinkle with fresh coriander (cilantro)
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