2 ½ cups butternut squash, peeled and cut into 1 inch cubes
2 ½ cups cauliflower, cut into florets
500ml Almond Milk
A few sprigs of fresh coriander, roughly chopped (if available)
Naan bread, warmed, to serve
Heat the oil in a saucepan over a medium heat and add the mustard seeds and cook for 1 minute then stir in the onion and cook for 5 minutes until starting to soften. Stir in the spices and cook for a further minute.
Add the red lentils, butternut squash and cauliflower florets then toss everything together well.
Pour in the almond milk and 1 cup of water, bring to the boil, cover and simmer gently for about 20–25 minutes until the lentils, squash and cauliflower are tender.
Stir in the coriander and serve with warmed naan.
Add ½ cup peas near the end to add a little colour
Steam ½ cup of the butternut squash & cauliflower separately and add at the end to give a chunkier consistency
Add vegetable stock to any leftovers and blend to make a delicious soup.