I love lentils. They are such a good vegetable source of protein and are so easy to sneak into dishes. Especially soups, I quite often add lentils in to increase the protein in my soups...but this is the first time I made a soup where the lentils are the shining star. Boy do they shine!

This is my new favourite soup now, as well as John's now too. The flavours are subtle but complex and rich. It is super healthy, can easily have chicken or lamb added to it if you wish to make it a bit heartier, is easy to prep and even easier to cook in the slow cooker or over a low heat on the stove top. It is certainly going to be making many more appearances in my kitchen that's for sure.

Brrrr! It was COLD today! In fact, since Autumn started here in Sydney, today was really the first day that had that real wintery bite in the air...you know the kind that makes your nose a bit pink and your fingers and toes cold? On my way to work at 5am it was only 10.5°C! Well it did get up to about 15°C during the day, but it has just been chilly.

Which brings me to my first soup of the season. My mother had told me to buy red lentils the other week and I had yet to find a recipe that I wanted to use them in...I decided that a simple, warming soup with butternut squash and a bit of spice was the perfect way to use them. This was so delicious...the chili combined with the sweetness of the squash and then that tart yoghurt was just a perfect combination. (I'm glad I have another 1.5 litres left!)