Curried Squash and Lentil Soup
Ingredients
- 1 tbsp. vegetable oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 1/2 large butternut squash, about 700g
- 125 g red split lentils
- 1 tbsp. mild curry paste
- 900 mL vegetable stock
- Small handful coriander, roughly chopped, to garnish
- 200 g self-raising flour, plus extra to dust
- 1 tbsp. nigella seeds
- 1 1/2 tbsp. dried coriander leaf
- 100 g natural yogurt, plus extra to garnish
- 75 mL milk
- 4 tbsp. vegetable oil
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