Lentil and Butternut Squash Dahl
A heart-healthy budget meal – delicious served over a plate of brown rice. An easy dish to make for lots of people with minimal stress!
Top tip: You can swap the butternut squash for any other veggie you like; aubergine and sweet potato work especially well.
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesTotal time
0
minutesIngredients
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
Directions
- Place the crushed garlic and grated ginger in a frying pan with the rapeseed oil and fry gently for 2 minutes.
- Add 500ml water to a large pan and bring it to the boil. Reduce the heat to a simmer.
- Add the fried ginger and garlic, chopped butternut squash, lentils, cumin, turmeric, and tomato puree to the pan.
- 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.
- Serve hot with brown rice and enjoy!
