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Red lentil & squash dhal

Red lentil & squash dhal

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(35 ratings)

Prep: 15 mins Cook: 40 mins

Easy

Serves 4
A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney

Nutrition and extra info

  • Healthy

Nutrition per serving

  • kcalories495
  • fat12g
  • saturates2g
  • carbs58g
  • sugars14g
  • fibre9g
  • protein42g
  • salt0.6g
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Ingredients

  • 1 tbsp sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp cayenne pepper
  • 400g butternut squash, peeled and cut into 2cm (prepared weight)
  • 400g can chopped tomato
  • 1.2l chicken stock
  • 1 heaped tbsp mango chutney
  • 300g red lentil
  • small pack coriander, roughly chopped
  • naan bread, to serve

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Method

  1. Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.

  2. Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.

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Comments, questions and tips

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Comments (22)

stonking's picture
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Very good recipe, though I found I needed to up the spices quite a lot. Lovely with naan and some plain yoghurt :)

PacificQuill's picture
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This was amazing.
Made a big batch up for my uni house, everyone loved it, it seems everyone else in the comments section had the same idea haha, upped the spices (maybe 1/4-1/2 a tsp more of each, proportionally) and I replaced the chutney again with puree.
Delicious, didn't take more than an hour to make (I'm an over-eager prepper, I like to have everything chopped and in separate ramekins before the hob even goes on), and great on a budget.

rubot's picture
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This was delicious. Like many others here didn't have chutney, so replaced with some puree. Slightly upped the amount of spices also. But v nice.

But....like most other recipes on this site, it makes way more portions than you say. Easily 6 filling portions we got out of this....now we've a fridge full of it...will be eating it for weeks...:)

helmi's picture
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This is just so nice. I have tried lots of vegetarian curries from bbc good food and this is so far the nicest. It is also quite good frozen and reheated (just had it for lunch), however the squash does go mushy a bit with reheating.

claireriches's picture
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Always looking for recipes for butternut squash, cooked this today and really enjoyed it. I didn't have any chutney so just left that out, I had some old carrots that needed eating so I roasted them and just put them on top. My 18 year old son thought it was delicious too. Also made it with veggie stock as we are veggie.

missyali's picture
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Simply delicious. So simple and full of flavour. Calories seem very high - I'm hoping this is due to the naan bread.

CarlaS26's picture
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made this last night between two of us so halved the receipe, huge portion had to leave some but really nice, very easy to cook, and the texture was perfect. not overly flavoursome but still nice. didnt have any mango chutney so used sweet chilli sauce and didnt have any fresh coriander to finish. would make again

pieshop's picture
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Delicious!! I now make this a few times a week as it is asked for by my hubby. I don't have red lentils so use green lentils instead and have never had mango chutney when making so use sweet chilli sauce. I also skip the butternut squash and serve mine with grilled salmon fillets. And I make more and it is delicious the next day served cold. definitely a firm favourite.

pinciatti's picture
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Cheap, easy and really tasty. Freezes well too.

claudsmc's picture

Made this yesterday and it was just so bland. No flavour to it. I added loads more spice but to no avail. We all ate it but no one really liked it.

James10492's picture
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This was a good recipe- a great way to use butternut squash! I used vegetable stock instead and it was fine. Also I had no mango chutney so I substituted sweet chilli sauce. I feel ginger would go nicely.

radioabi's picture
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One of the best recipes I've made from Good Food - enough to make me join the site! This was delicious; the only change I made was to add an extra heaped spoonful of mango chutney (and served with brown rice rather than naan). It was very flavourful, and a bit different. Plus, very healthy! I would be interested to try it with veggie stock so that it's actually vegetarian, but would expect that this would change the flavour considerably. Anyway, very recommended!

ChelleBelles's picture

I LOVE this! Even my carnivore partner loved it, it was so rich in flavor! I was running low on red lentils so diced up so potatoes really small and added them too so mine was more like a spicy stew, but will make again next time without!

Clairebonnie's picture
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This was so easy to make and absolutely delicious! Definitely recommend it

um11cdp's picture
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Really tasty, really easy. Bish, bash, bosh. Oh the mango chut-er-ney

debandlola's picture

This was delicious, although mine was more of a stew than a curry, and perhaps needed a bit more spice for my taste (as I think others have reported too). I will definitely be making this again, to check I got the quantities right, and because it was so easy to make. It felt very nutritious, full of protein with the lentils and hardly any fat.

kellie264's picture

Absoluteley delicious, even my partner loved it and he is doesn't usually do veg meals !!

angellibrarian's picture
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I made a batch of this today and split into 5 containers to freeze - that's my lunch for the next week at work sorted! Flavour is lovely - I added nearly an extra 1/2tsp of cayenne pepper as I like my food quite spicy.
When you're chopping up your butternut squash, don't throw away the seeds - leave them in a bowl of cold water so the strings of gunk come off, and then they are lovely roasted (1tbsp olive oil, 1/2 tsp sugar, lots of salt, toss well and put in oven at 130 degrees for 15-20 minutes...)

tricia1802's picture

I made this and divided it into 4 portions and froze them, along with 4 portions of wholegrain basmati rice. After a hard session on the running track, being too tired and too late to cook, and needing good sustenance for my training session the next night, this just ticked all the right boxes. 5 stars for this recipe.

stoner14's picture

Easy & very tasty. Even better, when eaten the following day!

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Questions (3)

Sacrifice's picture

Should I soak the lentils first, or is it better to put them in dried and let the tomatoes and other liquid do their magic whilst cooking?

goodfoodteam's picture

There is no need to soak the lentils first, thanks.

ChelleBelles's picture

Lentils don't require pre-soaking, they cook in the chicken stock/tomatoes :)

Tips (2)

EveryWitchWay's picture

try it with chopped onion this is so good

Melanie Willoughy's picture

Love this easy veggie supper dish and as I had no mango chutney, I finely chopped half a fresh mango adding this at the same time as the lentils. Very yummy.

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