Heat one tablespoon of olive oil over a medium heat and add the onions with a pinch of salt. Once the onions are slightly browned (roughly 7-8 minutes), add the ginger and garlic and cook for a further 2 minutes.

Add the cumin, curry powder and turmeric with the chunks of pumpkin and red lentils. Toss the lentils and pumpkin to coat in the spices.

Add the jar of Queen Carlin Peas with their bean stock, the coconut milk and veg stock. Cover and simmer the dhal for 30-40 minutes, until it becomes thick and starchy and the pumpkin is soft, stirring every so often to stop the lentils from sticking to the bottom of the pan. Add water if it becomes too dry.

Once the dhal is nearly cooked, squeeze in the lime juice and check for seasoning.

Spoon the dhal into bowls. Top with a dollop of yoghurt, fresh coriander and a squeeze of lime. Add some mango chutney for sweetness too, if you like. Serve with rice or naan for something heartier.