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a slight twist from my favourite by Jasmine Hemsley from her book East to West
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serves 4-6, df, gf, ve
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1 medium butternut squash
1/4 tsp asafoetida
1 large leek
3inch fresh ginger, finely chopped
1 tin 400ml coconut milk
3 cups (750ml) water
250g red split lentils (soaked for 8 hours or thoroughly washed)
1/2 tsp fresh ground pepper
2 teaspoon ground turmeric
1 small chilli
200g rainbow chard or spring greens
1 tsp sea salt
75g fresh coriander
I orange or lime, sliced
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method
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peel the squash and cut into 2cm chunks
put the asafoetida, leek, ginger, chilli and squash into a pan with the creamed coconut, put the lid on and simmer
after 15 minutes add the lentils, pepper and turmeric and stir
simmer for 20 minutes
add the greens and a squeeze of orange/lime in the last 10 minutes of cooking
serve with slices of lime/orange and the coriander
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