Butternut Squash And Red Lentil Dahl

Ingredients

• 1 medium squash, roasted and deseeded
• 300 g red lentils, rinsed and checked over
• 2 cm piece of fresh ginger, peeled
• 1 tsp ground cumin
• half a tsp turmeric
• A small stick of cinnamon
• 1 litre hot water
• 2 red onions, thinly sliced
• 2-3 tbsp olive oil
• 2 cloves of garlic, thinly sliced
• 1 red large chilli, cut into thin strips

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