Lentil, Naked Oat & Squash Soup-Stew with Toasted Squash Seeds

Method

1. In a medium saucepan, cover the lentils and oats with the water. Add 1 tsp sea salt and the rest of the ingredients up to the optional vegetables. Bring to a boil and cook for about 20 – 30 minutes until the lentils are soft, the oats still have a bite and the water has been absorbed. Remove from the heat and while warm add a few tbsp vinegar, 1 tbsp rapeseed oil and salt and pepper to taste.
2. Preheat the oven to 200°C. Halve the squash and scoop out the seeds. Leaving the skin on, chop the squash into generous 5cm chunks. Toss in 2 tbsp rapeseed oil, 1 tsp salt, spread on a baking tray and cook until just tender, about 25-30 minutes.
3. Mix the seeds with 1 tbsp rapeseed oil, 1 tsp salt, spread on a baking tray and cook until dark golden and roasted. This will take a bit more than 30 minutes, checking and moving the seeds every 5-10 minutes.
4. With a hand blender, blend a third of the lentils, naked oats and squash with 1 tbsp rapeseed oil and 500ml water. Add back to the lentils and oats along with the rest of the squash. Heat everything up again, adding water to reach your preferred soup-stew consistency; add extra vinegar if some acidity is needed. Serve hot with lots of chopped herbs, the toasted seeds and extra oil if you want. It’s lovely with a spoonful or yoghurt, curd cheese or crème fraiche, a soft boiled egg or some grated cheese, or just as it is.