Spiced squash & lentil broth with warm pittas

Squash can seem daunting to prepare and cook quickly, but a good veg peeler will easily take off theskin, then use a dessert or teaspoon to quickly scoop out the seeds. Keeping the cubes of squash small helps them cook a bit quicker. Tempering spices (quickly frying in hot oil) releases their natural flavours. You want the seeds to pop slightly, but take care the oil doesn’t get too hot, or the spices will burn and taste bitter. If sensitive to heat, hold back some chilli flakes; you can t