Red lentil & squash dhal

Red lentil & squash dhal

  • 1
  • 2
  • 3
  • 4
  • 5
(102 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
PacificQuill
18th Nov, 2015
5.05
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
rubot
12th Jul, 2015
5.05
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. But....like most other recipes on this site, it makes way more portions than you say. Easily 6 filling portions we got out of this....now we've a fridge full of it...will be eating it for weeks...:)
helmi
14th May, 2015
5.05
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
10th May, 2015
4.05
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
14th Apr, 2015
5.05
Simply delicious. So simple and full of flavour. Calories seem very high - I'm hoping this is due to the naan bread.
CarlaS26
20th Feb, 2015
4.05
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
10th Dec, 2014
5.05
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
18th Aug, 2014
5.05
Cheap, easy and really tasty. Freezes well too.
claudsmc
3rd Jul, 2014
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
28th Jun, 2014
4.05
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?