Spicy Squash & Lentil Soup

Method

1. Heat the oil in a large pan over medium heat. Add the cumin and coriander seeds, along with the bay leaf. Fry for a few minutes until they start to sizzle, then add the onion. As soon as it is sizzling, reduce the heat and sweat the onion for 10 minutes, stirring once or twice.
2. Meanwhile, peel and deseed the squash, then cut it into large cubes (you need about 600g prepared weight).
3. Add the garlic, ginger, turmeric, and chilli to the onion, and continue to fry gently for 3–4 minutes. Then add the chopped squash and toss it with the onion over the heat for a minute or two.
4. Add the rinsed lentils to the pan, pour in the stock, and bring to a simmer. Cover the pan and let the soup cook gently for 15–20 minutes, lifting the lid to stir regularly, until the squash is tender and the lentils have broken down into a rough purée.
5. Meanwhile, make the raita: Coarsely grate the cucumber, wrap it in a clean tea towel, and squeeze to remove excess liquid, then transfer it to a bowl. Add the yoghurt and herbs (if using), mix well, and season with a little salt and pepper. Set aside, or keep in the fridge if making the raita more than an hour ahead of serving.
6. Remove the bay leaf from the soup. Either bash and crush the squash with a wooden spoon or potato masher for a nice rough texture, or blitz the soup until smooth using a stick blender in the pan or a jug blender. Add some hot water if needed to loosen the texture a little—I like it thick, but not so thick that you can stand a spoon up in it. Season to taste with salt and pepper.
7. Reheat the soup gently if necessary and ladle it into warmed bowls. Dollop some raita on top. Finish, if you like, with a sprinkle of dukka and/or a drizzle of olive oil or chilli oil for an extra kick of heat.