- STEP 1
Heat the oil in a large saucepan over a medium-high heat. Fry the onions with a pinch of salt for 7 mins. Add the garlic, cumin and chilli, and cook for 1 min more.
- STEP 2
Stir in the squash and lentils. Pour over the stock and season to taste. Bring to the boil, then reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup in a blender or handheld blender until smooth, then season to taste.
- STEP 3
Stir in the coriander leaves and serve the soup into a bowl. Serve topped with the yogurt and extra coriander leaves.