Pumpkin and Red Lentil Dahl

Here is a Dahl that is served as a main course rather than a side dish. It is a lot thicker and not as soupy as Dahl can normally be. The pumpkin and the onions give it a good texture and the fresh coriander at the end just finishes it off.

1 Onion
2 cloves of Garlic
1 red Chilli
Ginger
Butternut Squash
Garam Masala
300g Red Lentils
2tsp vegan stock
Water
Corn
Fresh coriander
Baby Spinach.

1. Chop up the onion in to large chunks
2. mince the garlic chill and ginger
3. Peel the butternut squash and chop into chunks
4. heat a thick base pan and toast off the garam Masala spices
5. Add some olive oil and then add the onion, chilli, garlic and ginger.
6. sweat off and soften
7. add the red lentil
8. add some vegan stock
9. and then add water
10. add the butternut squash and then place a lid on top and cook
11. chop up the corn and the fresh coriander
12. When the dahl and pumpkin is cooked add the corn, corrianda and the baby spinach.
13. serve and enjoy.