Butternut Squash, Spinach and Red Pepper Dahl
- 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.
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.