Red Lentil and Squash Dahl
This vegetarian meal made of spiced red lentils, butternut squash and tomatoes is hearty and budget, so it will easily become the top idea for your Friday supper. Cook it with mango chutney and serve with naan bread – a true delicacy for your family!
15 min + 40 min
Easy
Vegetarian
Ingredients
Method
Sunflower oil – 1 tbsp
1 onion, chopped
1 garlic clove, finely chopped
Ground coriander – 1 tsp
Ground cumin – 1 tsp
Ground turmeric – 1 tsp
Cayenne pepper – ½ tsp
Butternut squash – 14 oz, peeled and chopped into 0.4-inch cubes
Diced tomatoes – 1 can (14.5 oz)
Chicken stock – 5 cups
Mango chutney – 1 heaped tbsp
Red lentil – 10.6 oz
Small pack coriander, chopped
Naan bread – to serve