Red lentil & squash dhal

Prep: 15 mins Cook: 40 mins


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

  • kcal495
  • fat12g
  • saturates2g
  • carbs58g
  • sugars14g
  • fibre9g
  • protein42g
  • salt0.6g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 tbsp sunflower oil
    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



    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


  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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (29)

Recipefinders's picture

It gets a bit sweet... A taste that I don't like in food.

Bridget1056's picture

In a word - yummy!

neilbowes's picture

I decided to add a tin of coconut milk and a little lemon juice. Made it even nice!!

saelma4's picture

Made this recipe tonight and absolutely loved it- will definitely make again, served with added some mushrooms as only had quarter of a butternut squash to use, also didn't have cayenne pepper so used smoked paprika instead which seemed to work fine, will try it with the cayenne next time! Will be having leftovers for lunch tomorrow.

SE99's picture

This was a really lovely dish and very simple to make. As others have said, it easily made more than 4 portions and I added a generous sprinkling of curry powder on top of the spices listed. served with tandoori chicken and naan needs, went down well with adults and children alike!

Kyraniums's picture

Oh my, this was awesome! I took the advice of other commenters and doubled the spices. I also tripled the mango chutney, because I absolutely love it. It needed a bit of salt and some lime juice to freshen it up. Used vegetable stock to make it meat-free. The portions were a bit too big. I made 6 instead of 4.

jemizackmond's picture

I thought this was delicious. I didn't use fresh coriander but it was still lovely. My husband said it was a little bland (but he says that about a lot of things!) I will definitely be making this again, perhaps with a little more of the spices in. Lovely with naan bread.

stonking's picture

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

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

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

helmi's picture

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

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

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

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

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

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

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

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!


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 (4)

westy1966's picture

Fantastic recipe, I make it in the slow cooker and use sweet potato if I don't have squash. The potato just turns to purée if you give it a good stir with a fork which is perfect for dahl. The kids love it and there is always enough left to reheat - bonus!

little_lady's picture

Great meal to have mid-week. Very tasty, fresh and healthy. I had no cayenne pepper, so I added some chilli powder and paprika which tasted great. My tip would be to partially roast the buttnernut squash before adding, as this helps it to soften up quicker.

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.