Creamy Butternut Squash & Lentil Dahl
Feb 25, 2025
I do love a good dahl, and they have been featured a lot in my books for good reason. They are incredibly easy to make, taste amazing and are a great source of protein, and miocrobiome friendly fibres. Winner.
Ingredients:
- 1 tbsp coconut oil or olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- ½ tsp garam masala
- ½ tsp chili powder (optional)
- 1 x 400g can chopped tomatoes
- 250g dried red lentils, rinsed
- 500ml (2 cups) vegetable stock
- 200ml coconut milk (light or full-fat)
- ½ butternut squash, peeled and diced
- Salt and black pepper, to taste
- Juice of ½ lime
- 1 handful fresh coriander, chopped
Method:
Heat the coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, cooking for 3–4 minutes until fragrant.
Stir in the cumin, turmeric, garam masala, and chilli powder. Cook for 1 minute.
Add the chopped tomatoes, lentils, vegetable stock, coconut milk, and butternut squash. Bring to a simmer and cook for 25 minutes, stirring occasionally, until the lentils are soft and creamy.
Stir in lime juice, fresh coriander, and adjust seasoning. If too thick, add a splash of water.
