Butternut Squash, Lentil and Coconut Dahl
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 1small (around 600g) Butternut squashcut into chunks
  • 1 Red peppersliced
  • 1tbsp Coconut oil or olive oil
  • 2 Garlic clovescrushed
  • 1medium Red oniondiced
  • 1tbsp Turmeric
  • 1/2tsp Cayenne chilli pepper
  • 1tsp Paprika
  • 1pinch Chilli flakes
  • 1/2tsp Coriander
  • 1/2 Red chillifinely chopped
  • 200g Red split lentils
  • 600ml Coconut milk
  • 250ml Vegetable or chicken stock
  • Salt and pepperto taste
  • Handful Fresh corianderto garnish
  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.