Hearty Red Lentil Dal

Ingredients

• 2 tsp neutral oil
• 1 large onion ( finely diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1/2 tsp cayenne pepper
• 1/4 tsp ground coriander
• 1 tbsp fresh ginger (finely grated)
• 1 cup (250g) butternut squash (peeled and cubed)
• 4 cups (960ml) hot vegetable stock (or broth)
• 1 1/2 cups (300g) red lentils (rinsed)
• 14 oz (400g) chickpeas (drained and rinsed)
• 4 tomatoes (seeded and roughly chopped)
• 3 cups (150g) spinach leaves
• 1/4 cup (60g) coconut cream (or full-fat coconut milk)
• cilantro (coriander) (to garnish)
• pinch red pepper flakes (to garnish)

Instructions

1. 1

   Heat the oil in a large casserole and sauté the onion for 5 minutes over medium-low heat. Add the garlic and sauté until fragrant.

2. 2

   Stir in the spices, salt, ginger and butternut squash.

3. 3

   Pour in the vegetable stock and bring to a rolling simmer.

4. 4

   Add in the red lentils – they tend to become a solid mass once you rinse them so break them up with a spoon.

5. 5

   Add the chickpeas and tomatoes and simmer, partially covered for 15 minutes until the curry has thickened and squash is tender.

6. 6

   Mix in the spinach until it starts to wilt and then stir in the coconut cream. Check the seasoning and adjust if necessary.

7. 7

   Garnish with fresh cilantro leaves and a pinch red pepper flakes.

8. 8

   --- Slow cooker method ---

9. 9

   Fry the onion with the spices, ginger and garlic then add to your slow cooker together with the squash, chickpeas, and tomatoes.

10. 10

    Add the stock and give everything a good stir. Cook on low for 8 hours, stirring in the spinach and cream at the end.