Lentil and Butternut Squash Dahl

1 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
thumb-sized piece ginger, peeled and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tsp cayenne pepper (add a little more if you like more spice) 
400g butternut squash, peeled and cut into even 2cm chunks
250g red split lentils
600ml vegetable stock
naan bread or rice, to serve

STEP 1 - Heat 1tbsp olive oil in a pan, then add the chopped red onion and cook over a low heat for 10 minutes, stirring occasionally, until softened.

STEP 2 - Add 2 crushed garlic cloves, a finely chopped thumb-sized piece of ginger and the spices. Cook for 1 minute or so to release all their wonderful flavours and aromas.

STEP 3 - Turn up the heat to medium, add the butternut squash and stir well so that everything is coated in the spice mixture. Then add the red split lentils and vegetable stock.

STEP 4 - Bring the liquid to the boil, then reduce the heat. Cover the pan and cook for 20 minutes, stirring occasionally, until the lentils and the butternut squash are tender. 

STEP 5  - Serve with some warm naan bread and enjoy! 

Per serving with naan bread

664 kcal
11g fat
1.4 sat fat
18g fibre
28g protein
2g salt