Soften the aromatics

• Heat the olive oil in a large pot over medium heat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic, ginger, cumin, coriander and turmeric and cook until fragrant.

Add the squash and lentils

• Add the butternut squash cubes and stir to coat in the spices.
• Add the rinsed red lentils and the hot vegetable stock.
• Season with salt and bring to a boil.

Simmer the daal

• Lower the heat and simmer, partially covered, until the lentils and squash are completely tender.
• Stir occasionally and add a splash of water if it becomes too thick.

Finish and serve

• Stir in the coconut milk and warm through.
• Add the lemon juice and adjust the salt to taste.
• Serve hot, on its own or with rice or flatbread.