Step 1

Heat the oven to 220C/fan 200C/gas Put the squash in a roasting tin, drizzle with the olive oil, season and toss with the cumin. Roast for 25-30 minutes or until golden.

Step 2

Scoop half the squash from the tin and put in a pan. Add the lentils and 1 litre of the stock, bring to the boil, then reduce the heat and simmer for 35-40 minutes, adding the bulgar wheat for the final 10 minutes.

Step 3

Use a wooden spoon to mash some of the squash pieces in the soup. Stir the spinach, lemon zest and juice, and remaining stock and squash into the soup and heat through. Serve with a dollop of yogurt and a sprinkle of toasted cumin seeds.