Red Lentil & Spinach Dahl

Updated at: Wed, 16 Aug 2023 20:33:22 GMT

Step 1

Preheat the oven to 220°C. Slice of cube the squash and spread over a baking tray. Drizzle with oil and sprinkle the cumin seeds on. Season with salt. Roast for 30-35 mins or until soft and golden.

Step 2

Meanwhile, add the lentils to a pot with the veg stock and turmeric. Bring to a boil and then turn down to a simmer. Leave to bubble away for 20-25 minutes, stirring occasionally, until the lentils are cooked but still have a bit of bite.

Step 3

While the squash and lentils are cooking, add 2 tsp oil to a non-stick pan. Add the onion and cook slowly for 5-10 minutes until soft and golden. Add another 2 tsp of oil, the cumin seeds, ginger, garlic and chilli to the pan. Stir over the heat for a further 5 minutes or so until fragrant.

Step 4

Once the lentils are cooked, remove from the heat and add the onions etc. to the pot. Mix well. Add the spinach and stir until it's wilted.

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