Dahl - with red lentils, butternut squash and spinach.

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 tsp Olive oil

2 Onions (Alternatively, 250g Frozen Chopped Onions)

3 Cloves Garlic (Alternatively, 3 tbsp Frozen Chopped Garlic)

2 tbsp Ginger (Fresh or preprepared, see note above)

1 tbsp Ground cumin

3 tbsp Medium curry powder

250 g Red lentils

400 ml Reduced fat Coconut Milk

400 g Tinned chopped tomatoes

300 g Butternut Squash cubes, peeled (Fresh or frozen is fine)

300 ml Vegetable stock

80 g Spinach

Natural yoghurt

Coriander

Chopped chilli

Directions

Heat the oil in a large saucepan. Add the onions, garlic, ginger, ground cumin and curry powder.

Cook over a medium heat until the onions have softened and you can smell the curry powder cooking.

Add the lentils, coconut milk, tomatoes, butternut squash, vegetable stock and salt. Stir well, cover and cook over a medium heat for about 30 minutes. (It may need 5 - 10 minutes longer, depending on the consistency you'd like and if you're using fresh or frozen butternut squash. You may also need to add an additional splash of stock..)

Add the spinach just before serving to wilt.

Enjoy!

Nutrition

• Calories: 311 kcal
• Total Fat: 6 g
• Saturated Fat: 4 g
• Sodium: 365 mg
• Total Carbohydrate: 50 g
• Dietary Fiber: 17 g
• Total Sugars: 9 g
• Protein: 14 g