For the pickle

• 1 small red onion, thinly sliced into half moons
• 1 carrot, thinly sliced
• 50ml red wine vinegar (or cider or rice wine vinegar)
• 1/2 tsp salt
• 2 tbsp brown sugar

For the soup

• 3 tbsp coconut flakes
• 3 tbsp rapeseed oil
• 1 small red onion, finely sliced
• 500g butternut squash, deseeded and cut into chunks
• 1 carrot, cut into small chunks
• 1 tbsp garam masala powder
• 1⁄2 tsp ground turmeric
• 30g fresh root ginger, peeled and grated
• 200g red lentils
• Kallo Vegetable & Mixed Herbs Stock Paste
• 600ml water

Prepare your pickle

1. Thinly slice the onion and carrot and place them in a ceramic bowl.
2. In a small pan, warm the vinegar, sugar and salt, bringing them to a boil over a medium heat, until the sugar and salt have dissolved. Pour the mixture over the onion and carrots, and ensure they are completely submerged in liquid. Leave to rest.

Toast the coconut

1. In a small frying pan, add the coconut flakes and a pinch of salt (you don’t need oil as the coconut contains its own natural oils). Over a low heat, lightly toast the flakes until golden. Set aside.

For the soup

1. Heat the oil in a heavy-bottomed soup pan and add the onion, butternut squash, carrot, garam masala, turmeric and ginger. Cook over a low heat for 5 minutes, stirring occasionally, until the veg are soft.
2. Stir in the lentils and hot water. Simmer for a further 15 minutes.
3. Squeeze in a tablespoon of Kallo Vegetable & Mixed Herbs Stock Paste and stir into the soup mix.
4. Continue to simmer the soup for 15 minutes or until the lentils and vegetables are soft. Taste and season if needed, adding more water for a thinner soup, if you like. Take off the heat and serve into four bowls.
5. Top with pickle, toasted coconut flakes, herbs and serve. For an additional kick, add chilli flakes.