Butternut Squash & Red Lentil Curry

Ingredients

• 200g butternut squash, cubed
• 80g dry red lentils (200g cooked)
• half an onion, chopped
• 2 tsp curry powder
• 1 tsp rapeseed oil
• 100g cooked rice

Method

1. 1Fry the onion in the oil for 4 minutes, add the curry powder.
2. 2Add the squash, lentils and 450ml water and simmer for 18 minutes until soft and thick.
3. 3Serve with the rice.

Around £0.72 per serving at supermarket own-brand prices (estimate).