SPINACH & ROASTED BUTTERNUT DAHL - NOMU

Ingredients

• 1 cup red lentils, washed and rinsed
• 1 ½ tbsp NOMU Vegetable STOCK, dissolved in 1½ cups water
• 1 tsp NOMU Ground Turmeric
• NOMU Sea Salt and Black Pepper
• 1 tbsp NOMU Extra Virgin Olive Oil
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 1 piece ginger, finely grated
• 1 tbsp NOMU Tandoori Rub
• NOMU Spicy Chilli Grinder
• ½ tin tomato pieces
• 150g spinach, blanched
• 150g butternut, cubed and roasted until slightly softened in a little olive oil, salt and pepper
• 2 tbsp churtney, to serve
• Squeeze of lemon juice
• ¼ cup Greek Yoghurt
• Handful of fresh coriander, roughly chopped