Categories: Recipes

Butternut Squash, Lentil & Coconut Dhal

  • 1 red chilli pepper
  • 1 tsp ground turmeric
  • 20 g mint (blend into puree)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 80 g spinach
  • 150 g butternut squash
  • 200 ml vegetable stock
  • 25 g coconut cream
  • 4 g black mustard seeds
  • 400 g green lentils
  • 1 clove garlic (crushed)
  • 15 g ginger (peeled and grated)
  • 70 g coconut yogurt

<strong>Butternut Squash Dhal</strong>

  1. Prepare your cubed butternut squash and place on a baking tray. Put in the oven on 200 fan for approximately 40 minutes or until tender.

  2. Whilst the butternut squash is cooking, add your lentils to 4 cups of water and bring to a rapid simmer. Once rapidly simmering, reduce heat and maintain low simmer to cook for 20-30 mins. Lentils are cooked when they are tender and no longer crunchy.

  3. In a large non-stick pan, heat a small amount of rapeseed oil on a medium heat and once hot, add your black mustard seeds as well as the ginger, garlic and spices (turmeric, coriander, cumin). Cook for a couple of minutes.

  4. To your hot vegetable stock, add the coconut cream.

  5. Add your cooked lentils and the coconut stock to the spices in the pan and cook for a further 2 minutes.

  6. Once squash is cooked, remove from the oven and roughly mash, add to the pan with spinach and mix together, cook for 2-3 mins until the spinach has wilted.

<strong>Mint coconut raita</strong>

  1. Combine the pureed mint to coconut yogurt.

  2. Serve with raita and sliced red chillis for an extra kick.