Heat the oil in a large pot over medium-high heat. Fry the onions with a pinch of salt for 7 mins, or until softened and just caramelised. Add the garlic, chilli and ras el hanout, and cook for 1 min more.

Stir in the squash and lentils. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook, covered, for 25 mins or until the squash is soft. Blitz the soup with a stick blender or conventional blender until smooth, then add the chopped coriander season to taste.

Let the soup come to room temperature.

Spread the soup puree on dehydrator trays covered with non-stick sheets or parchment paper.

Dehydrate at 130°F/ 55°C for 4-6 hours or until completely dry and crumbly. (Check it from time to time to see if it’s done.)

Let cool to room temperature, then grind the dehydrated soup into a powder using a blender or food processor.

Divide into 4 individual portions and pack them in zip lock bags. Store in a dark, cool place.

Boil 400ml water per portion of soup.

Add the dehydrated soup to the water and simmer for a minute or two, stirring most of the time. The soup should rehydrate reasonably quickly. Add more water for a thinner consistency.

Decant into a bowl or mug if you’d like. Garnish dukkah, yoghurt, olive oil, fresh herbs, or anything else that inspires you. Enjoy with bread, oat cakes, or flatbread for a heartier meal.