Campfire tomato-lentil soup
Going camping? Pack along a dish that can be eaten right away when arriving to the spot. You’ll be refuelled and ready to set up your camp!
2 onions, peeled and minced
½ butternut squash, peeled, seeded and diced
4 garlic cloves, peeled and minced
2 tbsp olive oil
2 tsp cumin
2 tsp coriander
1 tsp turmeric
1 tsp chilli flakes
½ tsp black pepper
½ cup red lentils
2 cans (2 x 400 g) crushed tomatoes
2 cups water
2 vegetable stock cubes
1 can (400 g) coconut milk
1 tsp salt
4 tbsp plain yogurt, to serve
100g almonds, skin on
2 tbsp cooking oil
2 tsp garam masala
¼ tsp salt
Heat olive oil in a large pot over medium-high heat. Fry onions and squash for 5 minutes. Add minced garlic and the dry spices. Cook for 1–2 minutes.
Add red lentils, crushed tomatoes, water, and vegetable stock cubes. Bring to a boil and cover. Simmer for 25 minutes.
Meanwhile toast almonds lightly in a hot frying pan, without oil, for about 2 minutes. Add oil, garam masala and salt. Stir to coat. Transfer to a plate to cool, then pack to a small container.
Add coconut milk to the soup. Puree the soup with a blender or a mixer until smooth. Season with salt.
Seal the pot with foil or transfer the soup to a flask. Serve at the camp site, topped with yogurt and spiced almonds.