Red Lentil Dhal

Photo credit: @veggietab

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1 butternut squash (peeled & diced 1-2cm)

Sea salt, pepper & olive oil

1tsp dried chilli flakes

1 onion (finely chopped)

2 garlic cloves (crushed)

1 thumb of ginger (finely chopped)

1tsp ground turmeric

1tsp ground cumin

1tsp ground coriander

5 tomatoes (chopped)

400ml coconut milk

300g red lentils (rinsed)

500ml vegetable stock

250g baby leaf spinach

Coriander (finely chopped)

1 Lime

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Spread the squash evenly out on a baking tray. Sprinkle over the dried chilli flakes (add more to taste), then drizzle with olive oil, and season with sea salt and pepper, toss the squash so it is evenly spread. Roast for 40 minutes or until the squash is soft and caramelised.

While the squash roasts, warm 1tbsp oil in a medium pan, add the onion with a pinch of sea salt and pepper. Cook for 4 minutes or until the onion is soft and glossy.

Add in the garlic, ginger, ground turmeric, ground cumin and ground coriander and cook for 3 mins. Then stir in the tomatoes, coconut milk and the drained lentils, bring to a simmer.

Finally, add the stock and bring the dhal to the boil, reduce the heat a little so the dhal is simmering. 

Cook, stirring now and then, for 25-30 minutes until the lentils are tender and the dhal is thick(ish)/soupy, add more stock if needed.

When the squash is roasted, add it to the dhal. Finally, fork in the spinach leaves and stir for 2 minutes until the spinach has wilted. Serve in 4 bowls and top with chopped coriander and a slice of lime to squeeze in.

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Recipe inspired by Abel & Cole