Pumpkin & Lentil Dahl

Heat the olive oil in a medium saucepan over a medium-high heat. Then add the red onion and cook for 5 minutes, or until the onion is soft. Add the mild curry powder and birdseye chilli and cook for 1 minute, or until fragrant. Add the pumpkin and cook, stirring, for 1 minute.

Add the combined vegetable stock and hot water, diced tomatoes and red lentils to the pan. Bring to the boil. Reduce heat to medium and simmer for 30-35 minutes, or until the lentils and pumpkin are tender. Stir intermittently to ensure the lentils do not stick to the base of the pan. Remove from the heat and stir through the baby spinach leaves.

Meanwhile, place the brown rice and water in a medium saucepan and bring to the boil. Cover with a lid and reduce the heat to medium. Simmer, covered, for 25-30 minutes or until the rice is soft and the water is absorbed.