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
- 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
- 350 ml vegan stock
- 1 tsp medium curry powder or curry paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 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)
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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.
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Meanwhile, heat the rest of the oil in a large saucepan and gently sauté the onion and garlic until soft.
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Add the spices and curry paste if using and stir to mix with the vegetables.
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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.
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Stir through the roasted butternut squash and season to taste and add the fresh coriander if using.
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Serve with a vegetable curry as a side dish, or over rice as a satisfying low fat mid week dinner.
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.
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.