Red lentil & squash dhal

Red lentil & squash dhal

  • 1
  • 2
  • 3
  • 4
  • 5
(100 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.
radioabi's picture
radioabi
26th Jun, 2014
5.05
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!
ChelleBelles
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!
Clairebonnie
17th Apr, 2014
5.05
This was so easy to make and absolutely delicious! Definitely recommend it
um11cdp
31st Mar, 2014
5.05
Really tasty, really easy. Bish, bash, bosh. Oh the mango chut-er-ney
debandlola
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.
kellie264
10th Mar, 2014
Absoluteley delicious, even my partner loved it and he is doesn't usually do veg meals !!
angellibrarian
8th Mar, 2014
5.05
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...)
tricia1802
2nd Mar, 2014
I made this and divided it into 4 portions and froze them, along with 4 portions of wholegrain basmati rice. After a hard session on the running track, being too tired and too late to cook, and needing good sustenance for my training session the next night, this just ticked all the right boxes. 5 stars for this recipe.
stoner14
19th Feb, 2014
Easy & very tasty. Even better, when eaten the following day!
Frantic Flapjack
18th Feb, 2014
5.05
Really pleased with this recipe. This is the first time I have made a dhal and it actually tasted of something! I'm not sure exactly what has elevated this recipe but I think the mango chutney certainly needs to go in but don't put too much in as it would then be too sweet. This is almost like a thick lentil soup.

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?