Ingredients

2 medium onions, roughly chopped

4 garlic cloves, crushed

20g fresh root ginger, peeled and finely chopped

1  tbsp mild curry powder

2  tsp ground cumin

1 tbsp tomato purée

227g can chopped tomatoes

2 vegetable stock cubes, crumbled

80g dried red lentils

1 medium carrot, peeled and diced

1 level tsp sweetener

600g butternut squash, peeled and cut into small chunks

400g can chickpeas, drained

1 large red pepper, deseeded and cut into small chunks

80g kale, stalks removed, shredded

150g cherry tomatoes

Lime juice, to taste

Method

1.           Put the onions, garlic, ginger, spices, tomato purée, chopped tomatoes, stock cubes, lentils, carrot, sweetener and 100g butternut squash in a large saucepan. Stir in 600ml boiling water, bring to a simmer, cover and cook for 15 minutes, stirring occasionally.

Whizz until smooth using a stick blender or food processor.

Add the chickpeas, red pepper and remaining squash, cover and simmer for 15 minutes, stirring occasionally. Add the kale and cherry tomatoes, cover and simmer for a further 10 minutes, stirring frequently.