RED LENTIL & SQUASH DHAL

Red lentil & squash dhal image

A hearty budget meal of spiced red lentils with butternut and tomatoes. Add coriander, cumin, turmeric and a dollop of mango chutney

Provided by Angela Boggiano

Time 55m

Number Of Ingredients 14

Previous Next

Ingredients

1 tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
½ tsp cayenne pepper
400g butternut squash, peeled and cut into 2cm (prepared weight)
400g can chopped tomato
1.2l chicken stock
1 heaped tbsp mango chutney
300g red lentil
small pack coriander, roughly chopped
naan bread, to serve

Steps:

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.
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.

Nutrition Facts : Calories 495 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 42 grams protein, Sodium 0.6 milligram of sodium