We like lentils, but the driving force behind this hearty soup was to use up some of the bounty of butternut squash in the pantry. Tomatoes add flavor and body, and I love the bit of smoked paprika that’s added. I think smoked paprika is one of the most underrated ingredients around (along with harissa).

This is the type of soup that makes a huge pot. We have a bit for dinner, then snack on it for the rest of the week for dinners or lunches. The result is a flavorful, yellow curry broth that the noodles and tofu soak up like sponges. After a day in the refrigerator, there was hardly any liquid left but it didn’t stop me from eating leftovers. The recipe is pretty simple, quick to make, and it’s posted here – go make it!

• Chunky Lentil Soup (Super Natural Cooking, p. 141)