- 150g red lentils
- 1 butternut squash
- 1 tbsp oil
- Sea salt
- Freshly ground pepper
- 1 red onion
- 2 tomatoes
- 1 garlic clove
- 1 vegetable stock cube
- A thumb of turmeric
- 1 tbsp vegetable curry powder
- 600ml boiling water
- 100g baby leaf spinach
Prep: 15 mins | Cook: 40 mins
1. Heat your oven to 200°C/Fan 180°C/Gas 6. Tip the lentils into a bowl and cover them with cold water. Set aside to soak.
2. Halve the butternut squash and scoop out the seeds. Peel the squash, then chop it into 1-2cm-wide chunks. Spread the squash out on a baking tray. Drizzle with ½ tbsp oil and season with salt and pepper. Turn to coat in the oil and seasoning. Roast for 40 mins till the squash is tender and caramelised.
3. While the squash roasts, peel and finely chop the onion. Warm ½ tbsp oil in a medium pan over a medium heat for 2 mins. Add the onion with a pinch of salt and pepper. Cook, stirring now and then, for 8-10 mins till the onion is glossy.
4. While the onion fries, roughly chop the tomatoes. Peel and grate the garlic and turmeric (the turmeric will stain things yellow, so grate it onto a plate and pop your grater straight into a sink of hot water). Fill and boil your kettle.
5. Stir the tomatoes, garlic and turmeric into the onion with 1 tbsp vegetable curry powderx. Drain the lentils and add them to the pan. Stir to coat in the spice mix.
6. Crumble in the stock cube. Add 600ml boiling water and stir to mix. Cover, bring to the boil and then reduce the heat a little so the curry is just simmering. Cook, stirring now and then, for 20 mins till the lentils are tender and thick. It should still be fairly soupy, so if it looks like it is drying out, turn the heat down and add a splash more water.
7. When the squash is roasted, add it to the curry. Fork in the spinach leaves. Cook and stir for 2 mins to just wilt the spinach.
8. Taste the curry and add a pinch more salt and pepper if you think it needs it. Ladle the daal into 2 warm bowls and serve.