Spicy butternut squash, tomato and lentil soup

INGREDIENTS

• 1 butternut squash, cubed
• 1 large onion, roughly chopped
• 1 400g jar of chopped tomatoes
• 2 cartons natural yoghurt
• 1 cup red lentils
• 1 inch ginger, chopped
• 2 red chillis, chopped
• 1 teaspoon garam masala
• 1 teaspoon dried fennel
• 1 teaspoon Pakistani masala
• 1 teaspoon cardamon
• vegetable stock
• Salt and pepper
• Extra virgin olive oil

METHOD

1. Heat some oil in a pressure cooker.
2. Fry the chopped onions for 5 minutes, seasoning with salt and pepper.
3. Add the spices and continue frying.
4. Add the tomatoes, lentils and ginger, and mix well.
5. Add another tomato jar of water and another 800ml water.
6. Bring to pressure, then reduce heat and cook for 20 minutes.
7. Leave to return to normal pressure and then liquidize.
8. Blend in the yoghurt and check for seasoning.
9. Serve.