Red lentil & squash dhal

Method 1

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

step 1

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.

step 2

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.

Method 2

Ingredients:

- 1 cup red lentils

- 1 small butternut squash, peeled and cubed

- 1 onion, chopped

- 2 cloves garlic, minced

- 1 tsp ground cumin

- 1 tsp ground turmeric

- 1 tsp ground coriander

- 1 tsp garam masala

- 1 can coconut milk

- 2 cups vegetable broth

- Salt and pepper, to taste

- Fresh cilantro, for garnish

Instructions:

1. Heat some oil in a large pot over medium heat. Add the chopped onion and cook until translucent.

2. Add the minced garlic, ground cumin, turmeric, coriander, and garam masala. Cook for another minute until fragrant.

3. Add the red lentils, butternut squash, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for about 20-25 minutes until the lentils and squash are tender.

4. Season with salt and pepper to taste.

5. Serve hot, garnished with fresh cilantro.

Comments

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