A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney
Prep:15 mins
Serves 4
1 tbsp sunflower oil1 onion, finely chopped1 garlic clove, finely chopped1 tsp ground coriander1 tsp ground cumin1 tsp ground turmeric½ tsp cayenne pepper400g butternut squash, peeled and cut into 2cm (prepared weight)400g can chopped tomato1.2l chicken stock1 heaped tbsp mango chutney300g red lentilsmall pack coriander, roughly choppednaan bread, to serve
STEP 1Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.STEP 2Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.
