Lentil & butternut squash dahl

serves 4


With a deliciously diverse mix of lentils, butternut squash, plus flavourful herbs and spices, it’s an easy way to get many types of plant goodness all in one.

Plant-based dinner and lunch Dahl recipe by Dr Megan Rossi

16 Plant Points


  • 1 tablespoon extra virgin olive oil
  • 1 white onion, diced
  • 2 garlic cloves, crushed
  • 1 red chilli, finely diced
  • 1 tsp ground turmeric
  • 1 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp chilli powder
  • 1 tsp tomato puree
  • 1/2 tsp of salt
  • 750g butternut squash (approx 1 medium size), cut into cubes
  • 2 medium carrots, sliced & halved
  • 1 can of chickpeas (400g), drained & rinsed
  • 80g yellow split peas, rinsed
  • 150g red lentils, rinsed
  • 80g green lentils, rinsed
  • 1 can coconut milk (400ml)
  • 1 can chopped tomatoes (400g)
  • 800ml vegetable stock
  • 2 handfuls fresh spinach

To Serve

  • Fresh coriander
  • 1 lime, cut into wedges
  • Multi-seed flatbreads
  • Live coconut yoghurt
  • Brown rice


  1. Place a large saucepan on medium heat, then add a tablespoon of extra virgin olive oil, along with the onion.
  2. Sauté the onion for a few minutes, then add the garlic and red chilli.
  3. Next, add the ground turmeric, cumin seeds, ground coriander, ground cumin, chilli powder, tomato puree and salt.
  4. Add the butternut squash cubes and carrots, coating evenly in the spices.
  5. Pour in the coconut milk and tinned tomatoes, mix together and leave to simmer for 5 minutes.
  6. Add the chickpeas, split peas and red and green lentils, then top up with vegetable stock and mix together.
  7. Leave to simmer for 25 – 30 minutes, stirring frequently.
  8. Finally, once cooked, add the spinach and mix in until the spinach has wilted.
  9. Serve with brown rice, multi seed flatbreads and a dollop of live yoghurt, to your taste.
  10. Garnish with fresh coriander and a squeeze of lime juice to serve.


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