Spicy squash and lentil soup

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)