Free From Recipes

Butternut Squash, Lentil and Coconut Dahl

Butternut squash, coconut and lentil dahl
This dish combines some of my absolute favourite ingredients and it’s also super versatile meaning you add other ingredients to taste or remove anything you’re not keen on (within reason!).

Not only does this dish taste delicious, it’s also incredibly healthy with the main ingredient – butternut squash – providing great nutritional benefits. Butternut squash is packed full of potassium, with one serving providing almost 500mg helping to reduce blood pressure. In addition, being full of fibre, butternut squash helps to improve digestive health by supporting friendly bacteria in the gut. And finally, with the winter months upon us, butternut squash can also help to keep those colds at bay containing nearly half your RDA of vitamin C helping to boost your immune system and keep your skin in check.

This version is meat free but if you want to increase the protein content further or add some more texture, chicken would be the perfect accompaniment.

I tend to cook a big batch of this recipe as it freezes well and is perfect for a quick midweek meal.

P.S. Did you know butternut squash is actually a fruit, not a vegetable?!

Print Recipe
Butternut Squash, Lentil and Coconut Dahl
Butternut squash, coconut and lentil dahl
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 small (around 600g) Butternut squash cut into chunks
  • 1 Red pepper sliced
  • 1 tbsp Coconut oil or olive oil
  • 2 Garlic cloves crushed
  • 1 medium Red onion diced
  • 1 tbsp Turmeric
  • 1/2 tsp Cayenne chilli pepper
  • 1 tsp Paprika
  • 1 pinch Chilli flakes
  • 1/2 tsp Coriander
  • 1/2 Red chilli finely chopped
  • 200 g Red split lentils
  • 600 ml Coconut milk
  • 250 ml Vegetable or chicken stock
  • Salt and pepper to taste
  • Handful Fresh coriander to garnish
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
  • 1 small (around 600g) Butternut squash cut into chunks
  • 1 Red pepper sliced
  • 1 tbsp Coconut oil or olive oil
  • 2 Garlic cloves crushed
  • 1 medium Red onion diced
  • 1 tbsp Turmeric
  • 1/2 tsp Cayenne chilli pepper
  • 1 tsp Paprika
  • 1 pinch Chilli flakes
  • 1/2 tsp Coriander
  • 1/2 Red chilli finely chopped
  • 200 g Red split lentils
  • 600 ml Coconut milk
  • 250 ml Vegetable or chicken stock
  • Salt and pepper to taste
  • Handful Fresh coriander to garnish
Butternut squash, coconut and lentil dahl
Instructions
  1. Heat the oil in a large pan before adding the onion and garlic, allowing to sweat for a few minutes.
  2. Add all the dried spices and fresh chilli and stir well before adding the butternut squash. Continue to stir until the butternut squash is evenly coated in the spice mixture.
  3. Next, pour in the coconut milk and vegetable or chicken stock. Stir well and then add the lentils. Stir again before bringing to the boil.
  4. Reduce the heat and simmer for around 15 minutes before adding the red pepper. Season with salt and pepper and continue to simmer for another 10 minutes or until the butternut squash is cooked through but still with a slight bite.
  5. Leave to cool slightly before serving with brown rice or quinoa.
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