Fry the onions and garlic in olive oil until golden brown.
Add the spices and stir. Allow to cook for 30 seconds.
Add the vegetable stock, squash and lentils to the pan and bring to the boil. Then turn down the heat and leave to simmer for 20 minutes or until lentils are cooked through. Add more water if necessary as you go.
Preheat the oven to 180 C / Gas 4.
Take off the heat and drain the excess liquid. (We save the juices, add a sprinkle of hot chilli powder, and pour it over chips to make 'chips and curry sauce' the following day).
Run the mix through a food processor until you're left with a runny, but coarse liquid.
Add the egg and milk and stir in. Pour the mix into a greased loaf tin.
Bake in the oven for 20 minutes. Serve hot or cold with toast.