Cut the carrot, parsnip, onion and butternut squash in small cubes, and roast lightly covered in olive oil, along with the 2 cloves of garlic, until lightly browned/crispy (about 30 mins at 200 degrees)
In the meantime rinse the lentils and place in a pan with 400ml of water, the turmeric, chilli flakes and ginger. Bring to the boil and simmer for 20 minutes.
Combine the roasted vegetables with the lentils, and fill pot with water, or vegetable run-off or stock until just covered. Return to the boil Simmer for 10 minutes, then blend to desired consistecy.
Leave on heat for a further 5 minutes, then serve. Mix in with fresh corriander if you you have any to hand.
Improvisation along a theme of Dal and soup made up from what was in my fridge one winter lunchtime
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