Vegan Red Pepper and Butternut Squash Lentil Dhal

Red Pepper and Butternut Squash Lentil Dhal

I absolutely love lentil dhal! It is so comforting and tasty. There are lots of different variations, this is one I particularly love. You can make it hotter if you prefer, but I find this is just right for my kids to enjoy as well. Cheap, easy to make and utterly delicious.

Serve it with some basmati rice for a simple, satisfying mid week meal, or as a side dish to accompany a vegetable curry.

Red Pepper and Butternut Squash Dhal

Warm and comforting Indian spiced lentils
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Meals, Side Dishes
Cuisine: Indian, Vegan
Keyword: low fat, gluten free, lentil dhal
Servings: 4 servings
Author: B

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp ground coriander
  • 2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1 tsp garam masala
  • 1 tsp medium curry powder or curry paste
  • 350 ml vegan stock
  • 1 tbsp fresh coriander chopped (optional)
  • 1 medium onion finely diced
  • 2 cloves garlic finely diced
  • 1 red pepper diced
  • 1 400g tin chopped tomatoes
  • 175 grams red lentils
  • 1 medium butternut squash peel, deseeded and chopped into 1/2 inch dice

Instructions

  • Heat the oven to 200c or 180 for fan. Spread the butternut squash on a baking tray and drizzle with a little of the olive oil. Bake for 20 - 25 mins until the squash is soft and slightly golden at the edges. Set aside.
  • Meanwhile, heat the rest of the oil in a large saucepan and gently sauté the onion and garlic until soft.
  • Add the spices and curry paste if using and stir to mix with the vegetables.
  • Stir in the lentils, red pepper, chopped tomatoes and stock. Bring to the boil, then reduce the heat and simmer gently for 15 mins until the lentils are soft.
  • Stir through the roasted butternut squash and season to taste and add the fresh coriander if using.
  • Serve with a vegetable curry as a side dish, or over rice as a satisfying low fat mid week dinner.

Notes

You can omit the other spices and just use curry powder, but I find it gives a much better, deeper flavour if you use them all.
If you don't have much time, you can leave out the butternut squash, but it is worth the extra effort if you can!
This recipe freezes well, so you can make more than you need and save some for a quick nutritious meal when you haven't much time.
 

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