Instructions
Put a large soup pan on a medium heat with the olive oil. Finely chop the onion and garlic and fry until it turns soft and begins to go golden.
Peel and de-seed the squash and roughly cut into 1cm by 1cm chunks along with the celery, carrot and pepper. Add the vegetables to the pan and fry on a medium heat for 15 minutes.
Dry toast the cumin seeds until they begin to darken and then crush them in a pestle and mortar. Add the cumin powder, chopped parsley, chilli and paprika to the pan and mix well. Cook for 5 more minutes.
Stir in the vegetable stock and lentils and bring up to a steady boil. Leave it on a medium heat for at least 45 minutes and blitz with a hand-held blender to a consistency of your choosing.
Serve with a squeeze of lemon and a chunk of bread.