Recipes

Lentil and Butternut Squash Dahl

Prep time: 15 minutes Cooking time: 40 minutes Total Time: 55 minutes
4 servings
Fibre source, High protein, Low salt, Low saturated fat, Low sugar
Dairy Free, Gluten Free, Vegan, Vegetarian

This hearty and heart-healthy dahl is packed with fibre from red lentils and butternut squash, making it both nutritious and filling. A budget-friendly meal that’s perfect for serving a crowd, it’s flavoured with aromatic spices like cumin and turmeric, offering anti-inflammatory benefits for your heart. Serve over brown rice for a complete, satisfying dish.


Method

  1. Place the crushed garlic and grated ginger in a frying pan with the rapeseed oil and fry gently for 2 minutes.
  2. Add 500ml water to a large pan and bring it to the boil. Reduce the heat to a simmer.
  3. Add the fried ginger and garlic, chopped butternut squash, lentils, cumin, turmeric, and tomato puree to the pan.
  4. Cover the pan with a lid and simmer for 40 minutes, or until the lentils are soft. You may need to add a little more water during this time to prevent the dahl from sticking to the pan.
  5. Serve hot with brown rice and enjoy!

    Ingredients

  • 4 cloves of garlic, peeled and crushed
  • 2-3cm piece of fresh ginger, peeled and grated
  • 1 tbsp rapeseed oil
  • 1 large butternut squash, peeled and chopped into bitesize pieces
  • 200 g red lentils
  • 2 tbsp ground cumin
  • 2 tbsp ground turmeric
  • 2 tbsp tablespoons tomato puree
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