Serves: 4–6

Why this spice: Collected Foods Ras El Hanout turns simple red lentils and squash into a silky, aromatic soup with zero fuss.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tbsp Collected Foods Ras El Hanout
• 3 cups cubed butternut squash
• 1 cup red lentils, rinsed
• 5 cups vegetable or chicken stock
• 1 tsp kosher salt, plus more to taste
• Juice of 1/2 lemon
• Yogurt and chili oil or olive oil, for serving

Directions

1. Warm oil in a pot. Cook onion until translucent, add garlic and Ras El Hanout; stir 30 seconds.
2. Add squash, lentils, stock, and salt. Bring to a boil, then simmer 20–25 minutes until lentils and squash are soft.
3. Blend partially or fully for a creamy texture (immersion blender works well).
4. Stir in lemon juice; thin with water if too thick. Taste and adjust salt.
5. Ladle into bowls; swirl yogurt and a little oil on top.

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