Preheat your oven to 200°C/Fan 180°C/Gas 6. Tip the dried red lentils into a bowl and cover them with cold water. Set aside to soak.

Halve the butternut squash and scoop out the seeds (see our tip). Chop the squash into 1cm-wide chunks. You don’t need to peel the squash, as the skin is edible and will soften during cooking, but you can peel it if you prefer. Spread the squash out on a baking tray. Drizzle with ½ tbsp olive oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 30 mins till the squash is tender and caramelised.

While the squash roasts, peel and finely chop the onion. Warm ½ tbsp olive oil in a medium pan on a medium heat for 2 mins. Add the onion with a pinch of salt and pepper. Cook, stirring now and then, for 5 mins till the onion is soft and glossy.

Roughly chop the tomatoes. Peel and grate the garlic, ginger and turmeric (turmeric has a golden touch, so grate it onto a plate or glass board, and wear gloves and an apron to avoid stains). Fill and boil your kettle.

Stir the tomatoes, garlic, ginger and turmeric into the onion with 1 tbsp Bombay spice blend. Drain the lentils and add them to the pan. Stir to coat them in the spice mix.

Crumble in the stock cube. Add 600ml boiling water and stir. Cover, bring to the boil then turn the heat down a little so the dal is just simmering. Cook, stirring now and then, for 20 mins till the lentils are tender and the dal is thick. It should still be fairly soupy, so if it looks like it’s drying out, turn the heat down and add a splash more water.

When the squash is roasted, add it to the dal. Fork in the baby leaf spinach. Cook and stir for 2 mins to just wilt the spinach. 8 Taste and add a pinch more salt or pepper if you think it needs it. Ladle the dal into a couple of warm bowls and serve.