Spicy squash and lentil soup

River Cottage chef Hugh Fearnley-Whittingstall shares this recipe from his latest book with Falstaff.

Ingredients

• 2 EL vegetable or coconut oil
• 2 TL cumin seeds
• 2 TL coriander seeds
• 1 bay leaf
• 1 large onion, chopped
• 1 kg squash, such as Crown Prince, kabocha or butternut
• 3 garlic cloves, roughly chopped or coarsely grated
• 1 knob of fresh ginger, finely grated
• 1 TL ground turmeric or
• 1 EL finely grated fresh turmeric
• red chilli, chopped (deseeded for less heat if you prefer), or
• 1 TL tsp dried chilli flakes
• 150 g red lentils, well rinsed
• 800 ml vegetable stock
• sea salt and black pepper
• medium cucumber
• 100 ml natural yoghurt (dairy or plant-based)
• 2 EL chopped mint or coriander (optional)
• Dukka (optional)
• Olive or chilli oil (optional)