• Serve with: easy-peasy naan bread – see recipe below, or some simply grilled chicken or fish.
• cooking instructions:  bring a pan of water to the boil, place the bag in the water, turn down to a simmer and leave for 40-50 minutes. Open bag ,ensure the contents are piping hot and serve.
• Ingredients: red lentils, butternut squash, water, red pepper, spinach, onion, garlic, turmeric, cumin, coriander, garam masala, ginger, salt, pepper.
• Allergens:

Easy-Peasy Naan Bread

375g Self-raising flour

375g Natural yoghurt

1 Teaspoon runny honey

A pinch of salt

Combine the flour, yoghurt and honey in a bowl and mix until combined. Tip onto a clean flour-dusted surface, knead until smooth. Divide into 6 even portions. Stretch and press each piece into an oval shape.

Cook the naans in a dry frying pan over low heat for a couple of minutes, or until golden brown, flip over and cook for a further 2 mins. Brush with melted butter and serve.