Vegan

Butternut Squash and Lentil Dhal


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Ingredients

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George on the chopping scene

Serves 3-4

  • Half a butternut squash, chopped
  • 250g red lentils
  • 1 onion finely diced
  • 2 garlic cloves, finely chopped
  • spinach
  • 2 cm piece of ginger, peeled and finely chopped
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp garam masala
  • 1-2tsp medium curry powder
  • 1/2 a chilli (optional)
  • 1000ml vegetable stock (usually about 2-3 stock cubes)
  • Oil for frying
  1. Dribble some oil (any you like I ain’t fussy) into the pan and add the finely chopped onion, garlic and ginger and cook on a low-medium heat until the mixture softens up. If using fresh chilli add this in this step as well, however I’m a wimp so we stuck to the medium curry powder for this one 🙂image-1-3
  2. Add all the spices to the mixture and fry for 2 mins
  3. Add the stock and butternut squash chunks to the pan, simmer for approx 5-10 mins until the butternut squash is soft.
  4. Add the lentils to the pan, simmering for approx 10-15 minutes until the lentils are cooked.image-1-13
  5. Add the spinach and cook for a further 5 minutes until the spinach and lentil mix become one big tasty pile of mushyness (appetising 😉 )
  6. Season with salt if needed!
  7. Serve with the chapattis mmmmmmmmmmm
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