FREE
This recipe will take you 50 minutes
Serves 4
- 200g dried red split lentils, rinsed
- 1 butternut squash, peeled, deseeded and cut into 2cm chunks, or 800-900g prepared butternut squash chunks
- ½ tsp ground turmeric
- 1 tbsp medium curry powder*
- 1 litre hot vegetable stock, suitable for vegans
- 6cm piece fresh root ginger, peeled and finely grated
- 2 garlic cloves, crushed
- 1 tbsp black or brown mustard seeds
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds, lightly crushed
- Juice of 1 unwaxed lemon
- 1 green chilli, finely chopped, to serve
- ¾ small pack fresh mint, leaves finely sliced, to serve
- *Search ‘cook’s tips’ in our member features section for need-to-know info on this ingredient.
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