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Lentil & Butternut squash Dahl

I love this recipe because it's made in one big pot, therefore it requires very little washing up!

It also provides lots of plant-based protein and fibre, making it a great option for anyone trying to lower their cholesterol (this is a big goal for someone in my house at the moment)!

Recipe Yield: Approx 8 servings


1 tablespoon of extra virgin olive oil

1 white onion (diced)

2 garlic cloves (diced)

1 tsp chilli powder

1 tsp of ground turmeric

1 tsp of cumin

1 tsp of ground coriander

1 tbsp of tomato puree

A pinch of salt

Butternut squash cut into cubes (500-750g = approx 1 medium size)

2 peppers (yellow or red)

1 can of chickpeas (400g), drained and rinsed

80g yellow split peas 9rinsed)

150g dry 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


  • Place a large saucepan on medium heat, then add a tablespoon of extra virgin olive oil, along with the onion. Sauté the onion for a few minutes, then add the garlic and sauté for another 1-2 minutes

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

  • Add the butternut squash cubes and peppers, coating evenly in the spices

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

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

  • Leave to simmer on a low heat for 45 – 60 minutes, stirring frequently until all the lentils and peas are cooked and have absorbed a lot of the liquid

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

To serve:

I recommend brown rice, coriander and lime wedges. Some flat/naan breads and greek yogurt would be great too!

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