Butternut, Corn and Lentil Curry

by Frank

Warning, Scotch Bonnet! You may want to substitute!

• 1 Tbsp Olive Oil.
• 1 large onion, finely chopped.
• 2 Garlic cloves, grated or finely chopped.
• ½ Tsp cayenne pepper. (Enough!)
• 200g yellow split lentils.
• 200g Butternut squash,2cm dice.
• 700ml Vegetable Stock.
• 1 x 400ml tin Coconut milk.
• 1 Scotch Bonnet chilli, halved. (Warning, don't eat!)
• 2 Thyme sprigs.
• 1 x 200g tin of sweetcorn, drained.
• Sea Salt and ground Pepper.

Method

1. Heat the oil in a saucepan over medium heat.
2. Add the onion and garlic and cook until softened but not browned.
3. Add the Cayenne pepper and cook for one more minute.
4. Add the lentils, squash, stock, coconut milk, chilli pepper and thyme.
5. Bring to a simmer, then reduce heat to low. Cook for 20-25 minutes.
6. Add the sweetcorn, season with salt and pepper and bring the soup back to simmer.
7. To serve, spoon into bowls and drizzle over a little oil and sprinkle of parsley.