Red lentil & squash dhal

Red lentil & squash dhal

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(8 ratings)


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Cooking time

Prep: 15 mins Cook: 40 mins

Skill level



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

Additional info

  • Healthy
Nutrition info

Nutrition per serving



  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 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 tomatoes
  • 1.2l chicken stock
  • 1 heaped tbsp mango chutney
  • 300g red lentils
  • small pack coriander, roughly chopped
  • naan bread, to serve

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  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.

Recipe from Good Food magazine, February 2014

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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!

Frantic Flapjack's picture
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Really pleased with this recipe. This is the first time I have made a dhal and it actually tasted of something! I'm not sure exactly what has elevated this recipe but I think the mango chutney certainly needs to go in but don't put too much in as it would then be too sweet. This is almost like a thick lentil soup.

pgant12's picture
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Delicious! Served with naan, yoghurt and mango chutney.