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One-pot mixed lentil & butternut squash dahl

With a deliciously diverse mix of lentils (3 different kinds!), butternut squash, plus flavourful herbs and spices, it’s an easy way to get 11+ different types of plant goodness all in one.

Dinner, Lunch

Overall rating | 5 Ratings

Plant-based dinner and lunch Dahl recipe by Dr Megan Rossi
16
plant points
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Ingredients

Serves 4

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

To Serve

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

Method

Step 1

Place a large saucepan on medium heat, then add a tablespoon of extra virgin olive oil, along with the onion.

Step 2

Sauté the onion for a few minutes, then add the garlic and red chilli.

Step 3

Next, add the ground turmeric, cumin seeds, ground coriander, ground cumin, chilli powder, tomato puree and salt.

Step 4

Add the butternut squash cubes and carrots, coating evenly in the spices

Step 5

Pour in the coconut milk and tinned tomatoes, mix together and leave to simmer for 5 minutes.

Step 6

Add the chickpeas, split peas and red and green lentils, then top up with vegetable stock and mix together.

Step 7

Leave to simmer for 25 – 30 minutes, stirring frequently.

Step 8

Finally, once cooked, add the spinach and mix in until the spinach has wilted.

Step 9

Serve with brown rice, multi seed flatbreads and a dollop of live yoghurt, to your taste.

Step 10

Garnish with fresh coriander and a squeeze of lime juice to serve.

Overall rating

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7 comments

Vanessa

June 6, 2021 @ 7:57 pm

So tasty and simple to prepare. I upped the veg with red/yellow peppers and an aubergine 👌🏻

Sharon

May 5, 2021 @ 12:45 am

Delicious- I did add fresh ginger with the garlic and chilli and then squeezed lime and stirred in some Garam masala at the end- garnished with coriander leaves it was lovely. I am sure that the left overs will taste even better tomorrow

team@theguthealthdoctor.com

May 5, 2021 @ 12:45 pm

So glad you enjoyed it, Helen!

Helen

May 5, 2021 @ 7:28 pm

Sensational!

Helen

April 4, 2021 @ 10:27 pm

This dish totally surpassed my expectations. It was so delicious. Perfect with brown rice and the live coconut yoghurt. Simply sensational. Thank you. 💚🌿🍃🌶️🥕🧅

team@theguthealthdoctor.com

February 2, 2021 @ 9:49 am

Thank you!

hazel

February 2, 2021 @ 7:32 pm

amazing