Serves: 4-5 Prep: 5 minutes Cooking: 35 minutes

Gluten Free-Dairy Free-Vegan-Vegetarian

Try making this simple butternut squash and coconut dhal, using a splash of Jethros Red Chilli and Garlic Sauce for a delicious, healthy, cheap and convenient meal! Perfect for batch cooking and is a cheap recipe (around £2.00 per portion)

Ingredients:

• 1/2 large butternut squash (roughly 500g peeled and chopped into cubes)
• 1 tablespoon coconut oil
• 1 red onion diced
• 1 tablespoon turmeric
• 1/2 teaspoon coriander
• Tablespoon Jethro’s Red Chilli and Garlic Sauce (add more depending on spice)
• 180g red split lentils
• 1 can coconut milk
• 250ml water
• Salt & Pepper

Method:

1. Peel and chop the butternut squash into small cubes
2. Dice the red onion
3. Cook the onion in a large pan on a medium heat with the coconut oil and a pinch of salt and pepper for a few minutes
4. Add all the spices along with Jethros Red Chilli and Garlic Sauce, mix thoroughly
5. Now add the cubed butternut squash, fry for a couple minutes
6. Add in the coconut milk, water and lentils making sure to mix thoroughly
7. Bring to a boil and reduce to a simmer for 30 minutes, make sure to regularly stir. If it becomes thick, add a little more water.
8. Serve on its own or with a side of rice. Top with fresh coriander, chilli and coconut flakes.