200g/7oz butternut squash, peeled, finely diced
1 large carrot, cut into finger-length sticks
2 celery stalks, cut into finger-length sticks
2 tbsp finely chopped fresh coriander, plus extra sprigs to garnish
½ cucumber, deseeded, cut into finger-length sticks
1 garlic clove, crushed
6–8 red radishes, topped and tailed
2 shallots, finely chopped
150²µ/5½´Ç³ú red lentils
1 level tsp tahini
1 tbsp light olive oil
1 tsp sweet smoked paprika, plus extra to sprinkle
450ml/1lb vegetable stock
2 level tbsp fat-free Greek-style yoghurt