Ingredients
- 1 medium-sized squash (ideally red kuri squash)
- 250 g frozen spinach
- 1 tin coconut milk (400 ml)
- 750 ml vegetable stock
- 150 g lentils (red, brown or black)
- 2 garlic cloves
- 2 medium-sized onions
- Cooking oil
- Salt, pepper,
- turmeric and fresh coriander

Preparation
Remove the seeds from the squash and cut into cubes. Peel the onion and garlic and chop finely.

Heat some oil in a pot or large frying pan (a wok if you have one) and add the onion, garlic and squash. Sweat the vegetables lightly over a medium heat.

Add the lentils, fry briefly (caution: do not let the lentils brown) and then add the stock. Add the spinach and then cook with the lid on for 15-20 minutes. Stir now and again so the spinach mixes through.

Add the coconut milk and stir. Season with salt, pepper and turmeric. Cook for a further 10-15 minutes until you reach the desired consistency.

Garnish with coriander and serve.