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