INGREDIENTS
2 tbsp
oil
1
onion, sliced or diced
2 cloves
garlic, minced
400 g
butternut squash flesh, diced (around half a medium squash)
1/2 tsp
smoked paprika
500 milliliters
vegetable stock
Black pepper
100 g
red lentils
150 milliliters
coconut milk
1 tbsp
fresh coriander, chopped, to serve (optional)