Butternut Dahl and SPINACH/Swiss Chard Soup (Contributed by John, CSA member Maxine Dalton’s son, who collected this recipe on a trip to South Africa)
Wash  1 lb  packet of RED SPLIT DAHL (aka Red Lentils)
Rinse and add to the dahl (lentils) to 6 cups water

In a saucepan add and heat over a
high heat 3 Tbsp. SUNFLOWER OIL
When hot add 1 – 1/2 tsp. MUSTARD SEED, 1 – 1/2  tsp. CUMIN SEED,  1 - 3 inch stick CINNAMON, 8 CLOVES

Allow the seed to pop and then
quickly add 1 – 14 oz can of chopped tomatoes or 6 fresh tomatoes skinned and chopped.  2.2 lbs of  BUTTERNUT or 1 large butternut skinned and chopped,  2 tsp TURMERIC, 1-2 Tbsp. GRATED FRESH GINGER ROOT ,1 – 14 oz can COCONUT MILK, 2 TSP. SALT, DAHL AND WATER

Bring to a boil, turn the heat down to medium, and allow the soup to simmer adding a little more water if it becomes too thick. Simmer for about 40 minutes until done.

Add a 14 oz pkt. of BABY SPINACH LEAVES.  (May substitute swiss chard)  When the leaves have collapsed serve the soup with roti or naan bread.