Healthy Red Lentil and Butternut Squash Dhal

Published on June 27, 2015 | In curries, Indian | By Melanie |

- Difficulty Level

Curry is one of the nations favourite meals, and understandably so. Any dish cooked using curry spices is sure to pack a punch on the flavour front, and this healthy red lentil and butternut squash dhal is no exception.

The fragrant curry spices combined with the subtle sweetness from the butternut squash makes this a very enjoyable dish, and besides adding texture, the lentils are also full of protein and keep you feeling fuller for longer, ideal if you’re trying to lose weight.

Quick and Simple Red Lentil and Butternut Squash Dhal

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Ingredients

200g red lentil, rinsed
400g Butternut squash, (cut into bite size pieces)
1 onion, finely sliced
2 garlic cloves, finely chopped
1 tbsp freshly grated ginger
2 tbsp medium curry powder
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
2 tbsp tomato puree
800ml vegetable stock
1 bay leaf
1 tsp oil
Small bunch of fresh coriander roughly chopped
Salt

Nutrition Info

181 Calories
32g Carbohydrates
1g Saturated Fat
8g Protein

Instructions

Heat the oil over a medium heat and gently cook the onions and ginger until soft, add the garlic, ground spices, tomato puree with a little stock and allow the spices to gently cook down for a couple of minutes.
Add the butternut and enough stock to cover, bring to the boil then reduce to a simmer for 10 minutes or until the squash starts to soften.
Add the lentils, bay leaf and reminding stock, cover and simmer until everything is cook (about 10-15 minutes).
Adjust the seasoning, mix through half the coriander and serve garnished with the remaining coriander.