Preheat the oven to 180 degrees celsius
Line a baking tray with a baking sheet
place the diced butternut squash and sweet potato, drizzle some olive oil, smoked sea salt, and black pepper.
Wash the whole red lentils ( laal masoor ) in a sieve under running water
Place the washed whole red lentils with double the quantity of water in a small saucepan and add in the Knorr stock pots of onion gravy and mixed chillies.
Cover with a lid and allow to boil until the dal is completely cooked. Top up with more water if you think it is running dry
Place the tofu on a non-stick pan and dry roast on a low-medium flame for about 4 minutes each side or until done
Meanwhile, half the avocado, scoop out the flesh and roughly cut into large chunks with a spoon
Remove the butternut squash and sweet potato from the oven and set aside
Remove the lid from the saucepan with the cooked whole red lentils and allow them to rest for a while, as they should not be too hot when served, also allowing it to sit will help the dal to absorb any excess water, if there is too much excess water simply drain it
To plate, divide the spinach leaves equally on the plate, then serve the cooked masoor dal on top, followed by the oven roasted butternut squash and sweet potato, dry roasted tofu and finally top with the walnuts to garnish