3 tablespoons sunflower oil

1 small butternut squash – peeled, deseeded and diced

1 teaspoon garam masala

1 onion – finely chopped

3 handfuls of red lentils

1 teaspoon ground turmeric

1 tablespoon tomato puree

5 cloves garlic – finely sliced

1 ripe tomato – diced

Handful of coriander – roughly chopped

Sea salt

1 teaspoon chili powder

Heat the oven to 220C. Arrange the diced butternut onto a prepared baking dish, drizzle with 1 tablespoon of oil and spronkle with the garam masala and a little salt, then bake for 20-25 minutes until tender and slightly charred

Put the chopped onion , lentils and turmeric in a large pan, cover with 4-5cm water then bring to the boil. Be careful it doesn’t overboil. the lentils will produce a foam as the come to the boil. This will fall back into the dish as the lentils cook, but watch it doesn’t boil over. Add a little more water if it looks too dry, or cook for longer to reduce if too wet

Simmer the lentils for around 20-30 minutes until the lentils have completely broken down into a thick soup

Heat the remaining oil in a small frying pan. When hot, add the sliced garlic and fry over a high heat until they soften, then add the diced tomatoes, salt, chili powder and half the chopped coriander. Fry until the tomatoes start to break down, then tip all the contents of the frying pan into the lentils and stir in

Top with the roasted butternut and the remainder of the coriander