Vegetarian lentil, squash and spinach dhal

Instructions

1 Heat the oil in a large saucepan over a medium heat. Sauté the onion for 5 min or until softened. Add the garlic, ginger, chilli, mustard seeds and turmeric, then cook, stirring, for 1 min or until fragrant.

2 Add the tomatoes to the pan and cook, stirring, for 1 min. Add the squash and kumara, lentils and stock to the pan, then bring to the boil. Reduce the heat to low and simmer for 15–20 min until the lentils are tender and the dhal is thick.

3 Add the spinach and cook, stirring, for 2 min or until wilted. Season with ground black pepper. Meanwhile, warm the naan breads.