Red Lentil & Roasted Squash Dhal

For the Dhal

• 200g red lentils, rinsed
• 1 tbsp oil (coconut or vegetable)
• 1 onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 1 thumb-sized piece ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• Large handful of sliced cavolo nero, spinach or kale
• 400ml tin coconut milk
• 500ml veg stock
• Salt to taste

For the Squash

• ½–1 squash (butternut or crown prince), diced into large chunks
• Olive oil
• Salt and pepper

Optional extras

• Chilli oil or chilli flakes
• Fresh coriander or yoghurt to serve

Method

1. Heat the oven to 200°C (180°C fan).
2. Toss the squash with olive oil, salt and pepper. Roast for 25–30 minutes until soft and caramelised.
3. Meanwhile, heat the oil in a pan over a medium heat.
4. Add the onion and cook gently for 5–7 minutes until soft.
5. Stir in the garlic, ginger and spices and cook for 1 minute until fragrant.
6. Add the lentils, greens, coconut milk and stock. Bring to a gentle simmer.
7. Cook for 20–25 minutes, stirring occasionally, until thick and creamy.
8. Season to taste and stir through any greens if using.
9. Top with the roasted squash and finish with chilli oil or herbs.

To Serve

With rice, flatbreads, or just in your favourite bowl!