Step 1

Heat the oil and add the onion and pepper flakes. Cook over medium heat for 2-3 minutes or until the onion is soft.

Step 2

Reduce the heat to low add the squash and potato (if using), cover and cook for 5-7 minutes stirring from time to time.

Step 3

Add the stock and lentils and simmer until the soup is cooked.

Step 4

Leave it to cool for a little bit and puree it in a food processor or blender. Return to pan, add the Tahiti paste heating gently.

Step 5

Serve hot.