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  1. Home
  2. Dhal recipe

Butternut Squash & Lentil Dhal

Hearty vegetarian dhal! - by Barbara Northwood
  • 08 Apr 2019
Butternut Squash & Lentil Dhal
Prep: 15 Minutes - Cook: 40 Minutes - Easy - Serves 4 - low-fat
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You can easily make this recipe vegan – just ensure that that you use a dairy-free curry paste (or replace it with curry powder) and use a plain vegan yogurt.

Ingredients

600ml vegetable stock

200g green lentils, washed

1 large butternut squash (about 1kg), peeled, deseeded and cut into small chunks

2 tbsp mild curry paste

1 tbsp olive or rapeseed oil

100g bag spinach

small pack coriander, leaves chopped

2 limes, 1 zested and juiced, 1 cut into wedges to serve

1 tbsp desiccated coconut, toasted

50g pomegranate seeds

low-fat yogurt, to serve (optional)

Method

  1. Heat oven to 200C/180C fan/gas 6. Bring the stock to the boil in a large saucepan. Add the lentils, cover and simmer for 25-30 mins until they are cooked but still have some bite.

  2. Meanwhile, mix the squash with the curry paste and oil, and spread out on a large, non-stick baking tray. Roast for 20-25 mins until soft and slightly charred.

  3. Stir the squash, spinach, coriander and lime zest and juice into the lentils, then sprinkle over the coconut and pomegranate seeds. Serve with lime wedges and some low-fat yogurt, if you like. 

PER SERVING 

350 kcals • fat 8g • saturates 2g • carbs 46g • sugars 14g • fibre 12g • protein 16g • salt 0.8g

  • lentil recipe
  • quick vegetarian dinner recipe
  • winter vegetarian recipes
  • vegetarian weeknight dinners
  • easy vegetarian meals
  • healthy vegetarian recipe
  • Dhal recipe
Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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