1 medium sweet onion, finely diced
3 Tablespoons avocado oil
2 garlic cloves, crushed
1 green chili or jalapeño, seeds removed
2 teaspoons coriander
2 teaspoons cumin
1-2 tsp yellow curry powder
1 cup red lentils, rinsed
2 cups sodium-free chicken or vegetable broth
1 cup butternut squash, cubed and steamed
1/2 teaspoon turmeric
1 can finely diced tomatoes or 2 tomatoes, peeled and chopped
1 can low-fat coconut milk
Rinse 1 cup red lentils and drain.
Place the lentils in a saucepan with 2 cups of boiling broth and 1/2 tsp of turmeric and simmer slowly, covered for 10 minutes, (all the liquid should be cooked away and lentils should be tender).
In a medium-sized pan, fry a chopped onion in 3 tablespoons oil until golden brown.
Add the crushed garlic and chili or jalapeño.
Add the 2 tsp of curry powder, 2 teaspoons ground cumin and 2 tsp ground coriander. Cook stirring for 2-3 minutes.
Add the canned or chopped tomatoes and simmer for a further 5 minutes. Add lentils to onion mixture, the add canned or chopped tomatoes and simmer for a further 5 minutes.
Add the cooked lentils and cooked butternut squash. Season with a little salt and pepper and add the can of coconut milk.
Simmer gently over low heat for a further 10 minutes and serve with cauliflower rice or brown basmati rice.