One Pan Vegan Dahl

Instructions

1. Heat the oil in a large pan and add the onions. Cook for around 5-7 minutes over a low-medium heat, stirring occasionally, until the onions are starting to soften and turn translucent.
2. Add the Garlic Granules, Turmeric, Cumin and Garam Masala. Stir well, and cook for a further 2 minutes until fragrant.
3. Add the tinned tomatoes, lentils, coconut milk, stock, mustard and diced butternut squash, mix well and bring to the boil.
4. Reduce the heat and simmer for 20-30 minutes or until the lentils are tender and the butternut squash has cooked.
5. Stir through the spinach until wilted and season to taste with salt and pepper.
6. Spoon into bowls, garnish with fresh coriander and serve with warm naan or chapati.