1Finely chop all the vegetables
2Gently sauté the six vegetables with a little oil or butter in a large pan until they begin to soften.
3Add the squash and saute for another ten minutes.
4Add pastes, tomatoes, chickpeas, apricots, cauliflower and stock and bring to the simmer.
5Cook for half an hour and remove 20% and blitz.
6Return to the pan and add the lentils, rice and preserved lemon and cook for another ten minutes. Season.