Vegan Butternut Squash and Red Lentil Dhal

Here is my simple way to make a Vegan Butternut Squash and Red Lentil Dhal!

Ingredients:
Butternut Squash - 300g | 1.5 Cup
Sweet Potato - 300g | 1.5 Cup
Scotch Bonnet - To taste
Onion (Red/White) - 1 Medium
*Garlic - 1 clove (Optional)
Salt & Pepper - To taste
Ground Coriander - 1 Teaspoon
Ground Cumin - 1 Teaspoon
Ground Turmeric -1 Teaspoon
Cayenne Pepper - ½ Teaspoon
Butter Beans - ½ Can
Kidney Beans - ½ Can
Chickpea Beans - ½ Can
Diced Tomatos - 1 Can
Vegetable Stock - 500ml
Nutritional Vegan Yeast - 2 Tablespoon
Mango Chutney - 1 Tablespoon
Red Lentil - 200g | 1 Cup

Instructions:
1) Peel and chop sweet potato, butternut squash and onions
2) Put the oil and the onion in a saucepan, and cook for 5 mins.
3) Stir in the garlic, spices sweet potato and butternut squash.
4) Combine everything together.
5) Tip in the chopped tomatoes, stock, scotch bonnet, nutritional yeast, and season well.
6) Add Beans and chutney and mix together.
7) Bring to the boil, then gently simmer for about 10 mins.
8) Add the lentils and simmer for another 20 mins until the lentils and squash are tender.

Can be served on its own or with rice, naan or vegetables