Red lentil & squash dhal

Red lentil & squash dhal

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(133 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

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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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18th Aug, 2014
Cheap, easy and really tasty. Freezes well too.
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.
28th Jun, 2014
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.
radioabi's picture
26th Jun, 2014
One of the best recipes I've made from Good Food - enough to make me join the site! This was delicious; the only change I made was to add an extra heaped spoonful of mango chutney (and served with brown rice rather than naan). It was very flavourful, and a bit different. Plus, very healthy! I would be interested to try it with veggie stock so that it's actually vegetarian, but would expect that this would change the flavour considerably. Anyway, very recommended!
14th May, 2014
I LOVE this! Even my carnivore partner loved it, it was so rich in flavor! I was running low on red lentils so diced up so potatoes really small and added them too so mine was more like a spicy stew, but will make again next time without!
17th Apr, 2014
This was so easy to make and absolutely delicious! Definitely recommend it
31st Mar, 2014
Really tasty, really easy. Bish, bash, bosh. Oh the mango chut-er-ney
12th Mar, 2014
This was delicious, although mine was more of a stew than a curry, and perhaps needed a bit more spice for my taste (as I think others have reported too). I will definitely be making this again, to check I got the quantities right, and because it was so easy to make. It felt very nutritious, full of protein with the lentils and hardly any fat.
10th Mar, 2014
Absoluteley delicious, even my partner loved it and he is doesn't usually do veg meals !!
8th Mar, 2014
I made a batch of this today and split into 5 containers to freeze - that's my lunch for the next week at work sorted! Flavour is lovely - I added nearly an extra 1/2tsp of cayenne pepper as I like my food quite spicy. When you're chopping up your butternut squash, don't throw away the seeds - leave them in a bowl of cold water so the strings of gunk come off, and then they are lovely roasted (1tbsp olive oil, 1/2 tsp sugar, lots of salt, toss well and put in oven at 130 degrees for 15-20 minutes...)


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