250g red lentils
1700ml cold water
1 chicken or veg stock cube
1.5 tsp turmeric powder
2 tsp black mustard seeds
1 tsp fennel seeds
1 tbs olive oil
1 medium white onion, finely diced
2 tsp grated fresh ginger
1 red chilli finely chopped (or 2 tsp dried flakes)
200g of pumpkin/squash peeled and diced into small cubes
1 small tin chickpeas (or about 2/3 jar) rinsed
1 tbs tomato puree
Black pepper and salt
Fresh spinach (4 large handfuls) washed and chopped
Put the lentils, water, stock and turmeric in a large pan and bring to a boil. Reduce the heat to medium and skim off any scum that forms. (use a black pan so the turmeric doesn’t stain and don’t use wooden spoons).
Heat a frying pan on a medium heat for a few mins and add the mustard and fennel seeds, toast until they start moving/jumping around the pan. Add the olive oil, a good pinch of salt and the onion and fry until soft. Add the ginger, chilli flakes and the puree and cook for a couple of mins.
When the lentils are cooked add the onion and spice paste to the pan with the squash and cook for another 10-15 mins until the squash is cooked through and then add the chickpeas and warm for a couple of minutes. Turn off the heat, add the spinach and stir well and check the seasoning.
Serve with a squeeze of lemon juice and or some natural yoghurt on top.