500g Brown Lentils

1kg Butternut, cubed

A quarter cup of vinegar

2 Tablespoons of sugar

A tablespoon of chopped dhanya

Salt to taste


Cook lentils in water until soft, 20 minutes on high heat and drain. Steam the cubed butternut until semi-soft and drain. Allow both to cool. Put first the lentils in a bowl and then add the butternut. Pour over vinegar, salt and sugar and mix. Add the dhanya and enjoy.