This is one of my favorite lentil curry’s to make up in a big batch. It is great for freezing and because of the sweetness of the roasted butternut squash, my kids love it, so it’s a meal the whole family can enjoy.
I use the chunkier variety of lentils when making this, like brown or green lentils, you don't need to soak dried lentils overnight. You can used canned cooked lentils if you prefer, but I can buy a huge bag of dried lentils for such a cheap price, it's more budget friendly to buy the bags and you will get a lot more meals out of it too.
I am sure it would work with red lentil too if that's all you have, but would become more of a dhal type curry.
I like to serve this with my Zucchini and Rice Pilaf - but it will go well with a variety of different sides. I also like to add a spoonful of yoghurt to the top, but for a dairy free option, you could drizzle a little bit of coconut milk.