Red lentil & squash dhal

• sunflower oil↗1 tbsp tbsp
• onion↗1

  finely chopped

• garlic clove↗1

  finely chopped

• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• ground turmeric↗1 tsp tsp
• cayenne pepper↗½ tsp tsp
• butternut squash↗400g g

  peeled and cut into 2cm (prepared weight)

• can chopped tomato400g g
• chicken stock↗1.2l l
• mango chutney1 heaped tbsp tbsp
• red lentil↗300g g
• coriandersmall pack

  roughly chopped

• naan bread↗

  to serve

Step-by-step instructions

1. 1

   Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.

2. 2

   Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.