Butternut Squash And Red Lentil Dahl

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1 medium squash, roasted and deseeded

300 g red lentils, rinsed and checked over

2 cm piece of fresh ginger, peeled

1 tsp ground cumin

half a tsp turmeric

A small stick of cinnamon

1 litre hot water

2 red onions, thinly sliced

2-3 tbsp olive oil

2 cloves of garlic, thinly sliced

1 red large chilli, cut into thin strips

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