Tomato, Lentil and Squash Soup

Step 1

Gently sauté the onion and garlic in the olive oil on a low heat for around 5-10 minutes until soft and transparent. (TM Instructions: whizz olive oil, quartered onion & sliced garlic for 3 secs. / sp. 5, then scrape down and set to 6 mins / 120°C / sp. stir.)

Step 2

Then add the rest of the ingredients. Stir well and bring to the boil. Then turn the heat down to low, put the lid on and simmer gently for 40 minutes until the lentils are soft.(TM Instructions: add rest of the ingredients and set to 40 mins / 100°C / sp. 2)

Step 3

Taste and season with salt and pepper as necessary. Serve as it is or whizz it up in a blender (or with a stick blender) to make a smooth soup.(TM Instructions: 30 secs / sp. 10)

Step 4

Garnish with croutons, chopped herbs and perhaps a little cayenne pepper sprinkled on top.