Red lentil & squash dhal

Red lentil & squash dhal

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(53 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

  • kcal495
  • fat12g
  • saturates2g
  • carbs58g
  • sugars14g
  • fibre9g
  • protein42g
  • salt0.6g
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Ingredients

  • 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
    Onion

    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

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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studentcook146
26th Jul, 2017
2.55
I used 110g lentils, 600ml stock, 490g squash, doubled the spices (substitutedthe cayenne pepper for hot chilli powder) , added some frozen spinach 10 min from the end and some tinned sweetcorn just before the end and served with rice. This made 4 portions.
elsee82
9th May, 2017
5.05
I come back to this recipe time and time again. Freezes really well and is always scoffed by the whole family. I always up the spices and the mango chutney and usually cook for a bit longer until the lentils start to break down. Fab with garlic and coriander naans!
Misty51
30th Mar, 2017
5.05
Delicious. We're not vegetarian so added some prawns and increased the spices by 50% after reading the comments. I used more squash and reduced the lentils by 50% and cooked them at the same time for approx 25 mins which was fine.
fairystoryteller
13th Mar, 2017
5.05
Lovely recipe. Simple, quick and delicious. I took heed of comments from others and only added 1 litre of stock and I used vegetable stock because I was serving it to vegetarians. I added the squash and lentils at the same time and simmered for about 25 minutes by which time everything was perfectly cooked. The dahl reheats very successfully in the oven (or you could use a microwave) and you can serve it with naan or rice. I recommend this recipe.
Noah's Grandma
20th Dec, 2016
Absolutely loved this, so simple to make and was a great accompaniment to the spiced vegetable biryani. Used 2 tbs of chutney and just 1 litre of veg stock. Everyone enjoyed this, will definitely be making this again.
Recipefinders
4th Nov, 2016
2.55
It gets a bit sweet... A taste that I don't like in food.
Bridget1056
31st Oct, 2016
In a word - yummy!
neilbowes
2nd Aug, 2016
I decided to add a tin of coconut milk and a little lemon juice. Made it even nice!!
saelma4
27th Jun, 2016
5.05
Made this recipe tonight and absolutely loved it- will definitely make again, served with http://www.bbcgoodfood.com/recipes/418615/easy-naan-bread 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
SE99
22nd Jun, 2016
5.05
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!

Pages

Sacrifice
8th May, 2014
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
goodfoodteam
19th May, 2014
There is no need to soak the lentils first, thanks.
ChelleBelles
14th May, 2014
Lentils don't require pre-soaking, they cook in the chicken stock/tomatoes :)
westy1966
18th Oct, 2016
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
1st Jul, 2016
5.05
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
EveryWitchWay
12th Nov, 2014
try it with chopped onion this is so good
Melanie Willoughy
13th Feb, 2014
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.