Directions

1. Pour a 1/4 cup of water into a saucepan and heat until boiling. Add the chopped garlic and onion and water ‘fry’ at a high temperature until dry. Add a little more water, all the spices and 1/2 t salt. Allow it to cook until dry. Add 1 cup of water, stir well and bring to the boil.
2. Add the butternut squash, broccoli and tomato wedges. Bring to the boil. Cover and cook at a medium temperature until the squash is fully cooked when tested. Set aside 2 oz of the lentils. Add 4 oz of the lentils to the cooked vegetables and stir through. Allow to simmer while mashing the remaining 2 oz of lentils with a fork. Add this to the saucepan and stir well until the mixture starts to thicken. Stir in the olive oil, more salt (if needed) and serve.
3. One sliced banana makes a great accompaniment.