This is a lovely hearty Dahl that can be eaten with rice and chutneys or thinned out as a chunky winter soup.

A small knob of butter 
2 tsps olive oil
I large onion, coarsely chopped
A good pinch of salt 
A good twist of pepper
A knob of ginger, grated
2 cloves of garlic, crushed
3 tsps curry powder (hot or mild) as desired
1 large beetroot, peeled and cut into 1.5-2cm cubes
900ml stock (chicken or veg) as desired
100g red lentils
100g yellow split peas soaked in 300ml boiling water 10 mins before 
400g tin of chopped tomatoes
1 butternut squash or large little gem pumpkin (approx 1KG)
Lime juice, chopped coriander and finely sliced spring onion to finish

Melt the butter with the oil and sweat the onions with salt and pepper in a covered saucepan on a medium heat for 10-15 minutes until soft but not coloured. Remove the lid and add the garlic, ginger and spices and cook un covered for 5 more minutes, stirring regularly. Add the chopped beetroot, lentils, yellow split peas (with the soaking water) and the stock, cover with the lid and simmer for 10 minutes more. Then add the tomatoes and butternut squash and simmer with the lid still on for a further 15 minutes. The veg and lentils should be tender but not mushy, and sauce thick and a bit sloppy. Serve in a wide bowl with plenty of finely sliced spring onion and chopped coriander and a good squeeze of fresh lime