Butternut Squash Dal
This vegan butternut squash dal combines red lentils with butternut squash, onion, garlic and spices. Serve it with homemade flatbread or rice!
Substitutes:
- No butternut squash? Use pumpkin, sweet potato or a mix of carrot and parsnip instead.
- No vegetable oil? Use coconut oil or olive oil instead.
- No fresh coriander? Use fresh parsley instead.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes
Servings: 2
Ingredients:
½ Butternut squash (peeled and cubed)
1 Onion (sliced )
2 Garlic cloves (chopped )
2 tbsp Vegetable oil
½ tsp Ground coriander
½ tsp Ground cumin
½ tsp Ground turmeric
a pinch of Cayenne pepper
200 ml Can chopped tomatoes
500 ml Vegetable stock
150 g Red split lentils
Fresh coriander
For the flatbreads:
100 g Greek yoghurt
100 g Self raising flour
a pinch of Salt
1 Garlic clove (grated )
1 tbsp Fresh coriander (chopped )
3 tbsp Olive oil
Recipe:
- Heat the oil in a pan over medium heat. Add the onion and cook for 3 minutes, until fragrant. Stir in the garlic and cook for a further 1 minute, then stir in the spices and butternut squash. Combine everything together.
- Tip in the chopped tomatoes, stock and season well. Bring to the boil, then gently simmer for about 10 minutes. Add the red lentils and simmer for another 20 minutes, or until the lentils and squash are tender.
- While the butternut dal is cooking, make the flatbread. In a large mixing bowl, mix together the flour, yoghurt, and salt. Knead the dough for a few seconds on a floured surface, then cut into four pieces. Roll each piece into flatbreads.
- Place a frying pan over a medium heat. Add a drizzle of olive oil and cook the flatbreads until charred on both sides. Place the flatbreads on a serving plate.
- Using the same pan, add 3 tablespoons of olive oil. Heat the oil then pour over the garlic and chopped parsley. Brush the garlicky oil over the flatbreads and serve.
- When the dal is cooked, stir in the coriander and serve with warmed flatbreads.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 2 months. Defrost fully before reheating.