Dahl - with red lentils, butternut squash and spinach.
This easy, family friendly vegetarian Dahl recipe makes the perfect one pan midweek dinner. Cooked in around 40 minutes with red lentils, spinach and butternut squash it's delicious creamy texture makes it so comforting. It is a low cost dish, and can be batch cooked and frozen, perfect!
Servings: 6 Servings
Ingredients
- 1 tsp Olive oil
- 2 Onions Alternatively, 250g Frozen Chopped Onions
- 3 Cloves Garlic Alternatively, 3 tbsp Frozen Chopped Garlic
- 2 tbsp Ginger Fresh or preprepared (see note above)
- 1 tbsp Ground cumin
- 3 tbsp Medium curry powder
- 250 g Red lentils
- 400 ml Reduced fat Coconut Milk
- 400 g Tinned chopped tomatoes
- 300 g Butternut Squash cubes, peeled Fresh or frozen is fine
- 300 ml Vegetable stock
- 80 g Spinach
To serve:
- Natural yoghurt
- Coriander
- Chopped chilli
Instructions
- Heat the oil in a large saucepan. Add the onions, garlic, ginger, ground cumin and curry powder.
- Cook over a medium heat until the onions have softened and you can smell the curry powder cooking.
- Add the lentils, coconut milk, tomatoes, butternut squash, vegetable stock and salt. Stir well, cover and cook over a medium heat for about 30 minutes. (It may need 5 - 10 minutes longer, depending on the consistency you'd like and if you're using fresh or frozen butternut squash. You may also need to add an additional splash of stock..)
- Add the spinach just before serving to wilt.
- Enjoy!
Notes
- This recipe serves 6 people. If you are cooking for fewer people you can either reduce the recipe, or (my preference) make the same amount and use for further meals or freeze. Future dinners ready in the freezer - win!
Nutrition
Calories: 311kcal | Carbohydrates: 50g | Protein: 14g | Fat: 6g | Saturated Fat: 4g | Sodium: 365mg | Potassium: 1052mg | Fiber: 17g | Sugar: 9g | Vitamin A: 6875IU | Vitamin C: 29.5mg | Calcium: 130mg | Iron: 6.5mg