Red lentil & squash dhal

Ingredients

• Sunflower oil

  Linoleic (less than 60%)

  1 tbsp or 14g

• Onions

  Sweet, raw

  1 onion or 331g

• Garlic

  Raw

  1 cloves, minced or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Tomatoes

  Orange, raw

  1 tomato or 111g

• Chicken stock

  Soup, home-prepared

  100g

• Hot Mango Chutney

  Crosse & Blackwell

  100g

• Lentils

  Sprouted, raw

  100g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
2. Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread.
3. Recipe by: Angela Boggiano (source: https://www.bbcgoodfood.com/recipes/red-lentil-squash-dhal)

Similar Foods

• Slow Cooker Butternut Squash Lentil Curry
• Pressure Cooker Winter Squash and Lentil Stew
• Red Lentil Soup
• Red Lentil Dahl
• Indian Red Lentil Dal
• Afghan Red Lentil Soup