Simple Red Lentil Dahl

Sweat the onion and butternut squash with a little oil for 10 minutes in a covered saucepan or large lidded frying pan. They should begin to caramelise. Add the tomatoes, garlic, ginger, cumin and turmeric. Cut the chilli in half lengthways and finely chop half of it. Add this to the saucepan. Cut the other half of the chilli into thin strips and reserve to finish the dish.

Add the red lentils and a litre of water to the saucepan and bring to the boil. Reduce the heat slightly and cook for 20 minutes. Add the spinach, which just needs to wilt for 2 minutes. The dahl should be thick and the butternut squash tender.

Add a little oil to a frying pan and quickly sauté the strips of chilli. Serve the dahl in bowls scattered with coriander and strips of chilli. Serve with brown rice or flatbread and chutney on the side.