Lentil and Butternut Squash Dahl

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.

Recipe by Katie Rufus
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  • 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


  • 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!

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