I love a Dhal. This is a great, quick and easy recipe that you can easily cook up ahead of time so that it’s ready to go when you are!
Lentil and Butternut Squash Dhal
From 'Deliciously Ella' by Ella Woodward
Fry the garlic and ginger in a frying pan with the oilive oil for a couple of minutes.
Add the lentils to a large saucepan with the ginger and garlic and cover with 500ml boiling water.
Add the cubed squash, the cumin, turmeric, tomato puree and some salt and pepper.
Leave this to simmer for about 40 minutes, until the lentils and squash are soft (add more water if needed).