How to make a butternut squash, lentil and chickpea dhal

A veggie winter warmer of a dish that is super simple to make and can be left while it cooks away slowly

Butternut, lentil and chickpea dhal

Serves 6

Cook: 4-5 hours (high) or 5-6 hours (low)

1tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 heaped tsp ground coriander
2tsp ground cumin
1 heaped tsp ground turmeric
½tsp cayenne pepper
400g butternut squash, peeled and cut into 2cm (prepared weight)
2 x 400g tin chopped tomatoes
1.2l chicken stock
300g red lentils, rinsed and drained
400g tin chickpeas, rinsed and drained
100g fresh spinach

To serve

Fresh spinach leaves
Coriander
Warm naan bread
Lemon zest

Heat a suitable sized frying pan or a Crock-Pot saute pot over a medium heat, add the oil and saute the onions until softened. Stir in the garlic and cook for a further minute. Stir in the spices and continue to saute over a low heat for a further few minutes. Spoon the mixture into the removable stoneware bowl if using a pan. Add the butternut squash, chopped tomatoes, stock and lentils. Stir well.

Cover and cook on low for 5-6 hours or high for 4-5 hours. Stir in the chickpeas and adjust the seasoning 30 minutes before the end of the cooking time. Finish by stirring in the fresh spinach leaves and the lemon zest, garnish with the coriander and serve with warm naan bread.

For more recipes, visit crockpot.co.uk