Rasam with avocado-lime toast

Serves 4
Calories: kcal/serving

The Times, 18 May 2016, Lindsay Bareham

Ingredients

1 onion, finely chopped
1 tbsp butter
1 tbsp groundnut oil
2 garlic cloves, chopped
300g butternut squash, chopped
100g red split lentils, rinsed
500g vine tomatoes, skinned & de-seeded
1 tsp turmeric
1 tsp ground cumin
2 tsp ground coriander
1 litre light chicken or vegetable stock
2 limes
4 slices sourdough
150g soft goat’s cheese
2 avocados
Thai sweet chilli sauce

Method

1. Soften the onion in the butter and oil.

2. Stir in the garlic and squash, cover and cook for 5 min.

3. Add the spices, stirring for a couple of minutes before adding the stock. Bring to the boil.

4. Add the lentils, semi-cover and simmer for about 20 min until the lentils are soft.

5. Add chopped tomatoes, salt and lime juice to taste, then blitz.

6. Serve with toast spread thickly with the cheese, mashed avocado, a dash of chilli sauce and squeeze of lime.