Grate a small piece of fresh ginger to give you a teaspoon worth once grated. Deseed and chop half a red chilli and finely chop half an onion. Heat a teaspoon of olive oil in a heavy based pan and cook the onion for 8 minutes until softened. Stir in the ginger, chilli and garlic and cook for a further minute along with a big pinch of ground turmeric. Mix in a large, chopped tomato, half a peeled and chopped sweet potato (100g), 100g of frozen butternut squash (or fresh if you prefer), 75g red dried lentils (rinsed and drained) and 225ml of vegetable stock. Once boiling, lower heat and simmer for 20 minutes. Stir in a handful of fresh coriander, flat leaf parsley or baby spinach and cook for 2 minutes. Grind over some black pepper and serve topped with a blob of natural plain yogurt and a poppadum.