Home
Recipes
Red lentil & squash dhal

Red lentil & squash dhal on a naan bread on a white plate

Red lentil & squash dhal

Name: Red lentil & squash dhal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: Indian
Ingredients: 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 tomato; 1.2l chicken stock; 1 heaped tbsp mango chutney; 300g red lentil; small pack coriander roughly chopped; naan bread to serve

Angela Boggiano

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 40 mins

A star rating of 4.8 out of 5.226 ratingsRate

loading...

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

Egg-free

Healthy

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Cheese & chilli naans

A star rating of 4.9 out of 5.6 ratings

Spiced swede fritters

A star rating of 4.6 out of 5.22 ratings

Ingredients

Nutrition

Units:

MetricUS

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 tomato
1.2l chicken stock
1 heaped tbsp mango chutney
300g red lentil
small pack coriander

roughly chopped
naan bread

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal495

low
fat12g

low
saturates2g
carbs58g
sugars14g

low
fibre9g

high
protein42g

high
salt0.6g

low

Method

step 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.
step 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

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.226 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now