Lentil & butternut squash dahl | The Gut Health Doctor

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 white onion, diced
• 2 garlic cloves, crushed
• 1 red chilli, finely diced
• 1 tsp ground turmeric
• 1 tsp cumin seeds
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp chilli powder
• 1 tsp tomato puree
• 1/2 tsp of salt
• 750g butternut squash (approx 1 medium size), cut into cubes
• 2 medium carrots, sliced & halved
• 1 can of chickpeas (400g), drained & rinsed
• 80g yellow split peas, rinsed
• 150g red lentils, rinsed
• 80g green lentils, rinsed
• 1 can coconut milk (400ml)
• 1 can chopped tomatoes (400g)
• 800ml vegetable stock
• 2 handfuls fresh spinach
• Fresh coriander
• 1 lime, cut into wedges
• Multi-seed flatbreads
• Live coconut yoghurt
• Brown rice