Red Lentil Dal with Cumin Roasted Squash

Red Lentil Dal with Cumin Roasted Squash

Prep Time 25 minutes
Course Main Course
Servings 2


For the dal

  • 250 g red lentils
  • 700 ml veg stock
  • 1 tsp turmeric
  • 1 medium onion finely sliced
  • 3 cloves of garlic minced or grated
  • 2 tsp grated ginger
  • 1 tsp cumin seeds
  • 1 green chilli diced

For the roasted squash

  • Large handful of spinach
  • 2 tsp oil
  • 250 g squash
  • 1 tsp cumin seeds

To serve

  • Coconut yoghurt
  • Nigella seeds
  • Chilli flakes
  • Coriander


  • Preheat the oven to 220°C. Slice of cube the squash and spread over a baking tray. Drizzle with oil and sprinkle the cumin seeds on. Season with salt. Roast for 30-35 mins or until soft and golden.
  • Meanwhile, add the lentils to a pot with the veg stock and turmeric. Bring to a boil and then turn down to a simmer. Leave to bubble away for 20-25 minutes, stirring occasionally, until the lentils are cooked but still have a bit of bite.
  • While the squash and lentils are cooking, add 2 tsp oil to a non-stick pan. Add the onion and cook slowly for 5-10 minutes until soft and golden. Add another 2 tsp of oil, the cumin seeds, ginger, garlic and chilli to the pan. Stir over the heat for a further 5 minutes or so until fragrant.
  • Once the lentils are cooked, remove from the heat and add the onions etc. to the pot. Mix well. Add the spinach and stir until it’s wilted.
  • Serve, add the toppings and enjoy!
Keyword butternut squash, lentils, squash

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating