250g Dry Red Lentils
1 Small Butternut Squash
1/2 Small Cauliflower Head
1 Large White Onion
1 Large handful of Spinach
1 Tin of Chopped Tomatoes
1 Tin of Coconut Milk
2 Cloves of Garlic
1/4 Large Red Chilli
1tsp Cayenne Pepper
Juice of 2 Limes
Peel and chop the butternut squash into small cubes. Slice the onions, cauli, pepper, herbs and spices.
Add the olive oil to a pan and crush over the garlic, before adding the chilli, ginger and onions. Pan fry until golden.
Add the pepper, cauliflower and ground spices to the pan, stirring thoroughly.
Pour in the cubed squash and dried lentils and then add the tinned tomatoes and coconut milk. Mix well.
Add 1/2 pint of boiling water, bring the mixture to the boil and then simmer.
Stir often, adding boiling water throughout if the mixture is looking too thick or sticking to the bottom of the pan.
Simmer for 45 minutes until the lentils and squash are fully cooked.
Add the spinach and the juice of a lime.
Season with salt and pepper, garnish with coriander and serve with a side of rice.
Perfect to batch cook and freeze in portions or enjoy with the whole family!