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Red Lentil and Squash Dhal

{Serving suggestion only*}
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Discover the warmth and comfort of this aromatic red lentil and butternut squash dhal, where tender lentils meld with sweet roasted squash in a fragrant blend of cumin, coriander, and turmeric. This one-pot wonder combines protein-rich legumes with nutritious vegetables in a satisfying curry that's both hearty and healthy. The addition of mango chutney brings a subtle sweetness that perfectly balances the warming spices, while fresh coriander adds a bright finish. Ready in just 35 minutes, this vegetarian-friendly dish serves beautifully over rice or alongside warm naan bread for a complete meal that's both nourishing and deeply satisfying. Perfect for weeknight dinners or meal prep! - Claude

Ingredients

1 Tbsp sunflower oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1/2 tsp cayenne pepper

(continued in the next column ↗️)

14 oz (400g) butternut squash, peeled and cut into 3/4-inch pieces (prepared weight)
14 oz (400g) can chopped tomatoes
5 cups (1.2l) chicken stock
1 heaped Tbsp mango chutney
1 1/3 cups (300g) red lentils
Small pack fresh coriander, roughly chopped
Naan bread, to serve

Directions

Put the oil and onion in a saucepan, and cook for 5 minutes.

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 chutney, and season well.

Bring to the boil, then gently simmer for about 10 minutes.

Add the lentils and simmer for another 20 minutes until the lentils and squash are tender.

Stir in the coriander and serve with warmed naan bread.

Servings\Yield

Serves 4

Nutrition Facts

Nutrition Per Serving - Calories: 285; Total Fat: 4g (Saturated Fat: 1g); Cholesterol: 0mg; Sodium: 890mg; Total Carbohydrates: 52g (Dietary Fiber: 12g, Sugars: 12g); Protein: 18g; Calories from Fat: 36 (13%)

*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.

💬 Uncle Dave says... This recipe is adapted from BBC Good Food. The dhal can be made ahead and actually improves in flavor overnight. If it thickens too much when reheating, simply add a splash of stock or water to reach your desired consistency.

🧑‍🍳 The Cook: Dave Ferguson 🔑 Keywords: lentils, squash, dhal, curry, vegetarian
🗂️ Categories: 🍅 Veggies, ⏱️ Quick Meals, 🥣 Soups & Stews, 🌎 World Food
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Red Lentil and Squash Dhal was added on August 11, 2025 and last updated on August 11, 2025.

*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.

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