Butternut Squash and Broccoli Style Dhal

1 tbsp olive oil
1 green peppers
1 green chilli
1 tsp cumin
4 spring onions
225 g butternut pumpkin
400 g green lentils
85 g rice
500 ml vegetable stock
200 g broccoli
25 g almonds, roasted and roughly chopped

Deseed and dice green pepper and chilli.

Tail and slice spring onions.

Heat oil in a large pan, fry green pepper, chilli and spring onions for 2 minutes.

Add the cumin, diced and peeled butternut squash and rice, fry for a further minute before adding the stock.

Bring to the boil and then reduce to a simmer for 8 minutes.

Add the broccoli broken into small florets and drained lentils from tin and cook a further 10 minutes, the mixture should be quite thick.

Serve topped with the toasted almonds.

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