Simple Red Lentil Dahl

Simple Red Lentil Dahl

Rustle up this tasty yet healthy dahl at the start of the week and freeze any leftovers for a quick WFH lunch later down the line. Serve alongside rice, chutney and some flatbreads for a warming supper.
Serves 4
Total Time
45 Minutes
1 large onion, finely chopped
500g of peeled and de-seeded butternut squash (approximately half), cut into 2cm cubes
2 tbsp of sunflower oil
5 regular tomatoes (150g), chopped
2 cloves of garlic, finely chopped
30g of fresh ginger, peeled and finely grated
2 tsp of ground cumin
½ tsp of ground turmeric
1 fresh, long, mild red chilli, deseeded
225g of dried red lentils
100g of baby spinach leaves
2 tbsp of chopped coriander leaves to serve
Step 1

Sweat the onion and butternut squash with a little oil for 10 minutes in a covered saucepan or large lidded frying pan. They should begin to caramelise. Add the tomatoes, garlic, ginger, cumin and turmeric. Cut the chilli in half lengthways and finely chop half of it. Add this to the saucepan. Cut the other half of the chilli into thin strips and reserve to finish the dish.

Step 2

Add the red lentils and a litre of water to the saucepan and bring to the boil. Reduce the heat slightly and cook for 20 minutes. Add the spinach, which just needs to wilt for 2 minutes. The dahl should be thick and the butternut squash tender.

Step 3

Add a little oil to a frying pan and quickly sauté the strips of chilli. Serve the dahl in bowls scattered with coriander and strips of chilli. Serve with brown rice or flatbread and chutney on the side.

Recipe courtesy of Dr Joan Ransley for

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