Lentil, squash and spinach curry with brown rice

Ingredients

For 1 serving

• Red lentils50 g
• Brown rice50 g
• Pumpkin150 g
• Spinach80 g
• Onion30 g
• Chopped tomatoes100 g
• Curry powder1 teaspoon
• Ginger5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

In season: September – December

Method

1. Bring a pot of water to the boil, salt it and cook the brown rice for about 35 minutes, until tender but still with a little bite; drain.
2. Meanwhile peel the squash, scoop out the seeds and cut it into cubes of about 1.5 cm; chop the onion; peel and grate the ginger; rinse the red lentils.
3. Heat the oil in a saucepan over medium heat and fry the onion and ginger for 3 minutes, until the onion is translucent; add the curry powder, stir for 30 seconds until fragrant, then add the squash.
4. Add the lentils, chopped tomatoes and a generous glass of water; cook over medium-low heat, covered, for 20 minutes, stirring now and then, until the squash is soft and the lentils have broken down into a creamy sauce.
5. Meanwhile wash the spinach; stir it into the stew and let it wilt for 2 minutes. Season with salt.
6. Serve the curried lentils alongside the brown rice.