Butternut Squash Dahl

Ingredients

1 tbsp Charlie & Ivy's Cold Pressed Rapeseed Oil Onion, peeled and diced Garlic clove, peeled and finely chopped Butternut squash, peeled and cut into 2cm cubes (weighing around 450g) 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 1 tsp garam masala Salt and pepper 300g red lentils, washed 1.2 litres of hot vegetable stock 1 heaped tbsp mango chutney Couple of handfuls of baby spinach, washed Good drizzle of Charlie & Ivy's Cumin, Chilli & Coriander Dipper

Method

Heat the rapeseed oil in a large pan and add the onion and garlic and gently fry for a couple of minutes. Add the butternut squash and continue to fry until slightly softened. Add all the spices and seasoning to the pan, followed by the red lentils and the vegetable stock. Bring to the boil and then simmer for around 20 minutes. Gently stir in the mango chutney and spinach and then serve with a good drizzle of the Cumin, Chilli & Coriander dipper. A cheeky little side serve - take a small bowl of natural yogurt and drizzle in some more of the Cumin, Chilli & Coriander Seed Dipper and a pinch of sea salt. We like to serve ours with a flatbread or naan bread.