Ingredients:
1 tbsp neutral oil or ghee
1 tsp cumin seeds
1 small onion, finely chopped
3 garlic cloves, minced or grated
1-inch piece fresh ginger, minced or grated
½ red chilli, minced (or ½ tsp chilli flakes)
1 ½ tbsp tomato purée
300g dried red lentils, rinsed 
180g cooked chickpeas
150g butternut squash, peeled and cut into 1–2 cm cubes
500ml Freja Classic Chicken Bone Broth + 300ml water (you may need to add more liquid as lentils absorb more than squash/chickpeas)
½ tsp turmeric
Juice of ½ lemon
Crispy onion topping
2 small shallots
1/4 of a white onion
finely sliced
1 clove of garlic chopped
1/2 tsp cumin seeds
1/2 tsp fresh chopped chilli

To Serve:
Raita
Chopped fresh coriander

Method
1. Dice the butternut squash into 1cm pieces, add to a baking tray and add olive oil, salt & pepper and chilli flakes - roast in the oven at 180C until soft.
2. Heat oil in a large saucepan over medium heat. Add cumin seeds and toast for 30 seconds until fragrant.
3. Add the onion and sauté for 5–6 minutes until soft and golden.
4. Stir in garlic, ginger, and chilli; cook for 1 minute.
5. Add the tomato purée and turmeric, stir for 1 minute.
6. Add the lentils, chickpeas, and the bone broth + water. Stir well.
7. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally, until lentils are soft.
8. Add the roasted butternut squash and cook for a further 5-10 minutes. (Add a little water if needed to achieve your desired consistency.)
9. While the dahl is cooking, in a pan over a medium heat fry the shallots, sliced onions, chopped garlic & cumin seeds until crispy.
10. Remove from heat, stir in lemon juice.
11. Serve topped with a dollop of yoghurt, chopped coriander, and the crispy onion topping.