Red lentil & squash dhal

Red lentil & squash dhal

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(116 ratings)

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
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  • 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.

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Comments, questions and tips

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30th Mar, 2017
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.
13th Mar, 2017
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.
4th Nov, 2016
It gets a bit sweet... A taste that I don't like in food.
31st Oct, 2016
In a word - yummy!
2nd Aug, 2016
I decided to add a tin of coconut milk and a little lemon juice. Made it even nice!!
27th Jun, 2016
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
22nd Jun, 2016
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!
3rd Apr, 2016
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.
26th Mar, 2016
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.


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