Butternut squash & lentil hot pot

Butternut squash & lentil hot pot (w) melted cheese (optional)

1/2 large butternut squash
1 Large onion
1 Tin chopped tomatoes
1 Tin kidney beans
100g Red split lentils
2 Cloves of garlic
1 Red pepper
1 tsp Cumin
1 tsp chilli power
2 tsp smoked paprika
100g Low fat mature cheddar (optional)

1) Fry onions, garlic & red pepper in cumin, chilli & paprika for 4-5 mins.

2) Add butternut squash (chopped finely) and fry for further 4-5mins.

3) Add can of chopped tomatoes + 1 empty can full of water, stir, then add lentils.

4) Allow to cook on medium heat & simmer until squash & lentils are cooked through (approx 15mins)

5) Add kidney beans and allow to cook on low heat for further 5mins. 
6) Cover in layer of cheese & grill for a further 4-5mins.
Recipe I feel was enhanced with the melted cheese but is still delicious without as a tasty protein rich vegan option.