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Red lentil & squash dhal

Red lentil & squash dhal

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A star rating of 4.8 out of 5.159 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal495
low infat12g
saturates2g
carbs58g
sugars14g
fibre9g
protein42g
salt0.6g
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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

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.

Goes well with

Recipe from Good Food magazine, February 2014

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Overall rating

A star rating of 4.8 out of 5.159 ratings
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