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Butternut Squash Dahl (V / VG)


1 tbsp Cold Pressed Rapeseed Oil

Onion, peeled and diced

Garlic clove, peeled and finely chopped

Butternut squash, peeled and cut into 2cm cubes (weighing around 450g)

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1 tsp garam masala

Salt and pepper

300g red lentils, washed

1.2 litres of hot vegetable stock

1 heaped tbsp mango chutney

Couple of handfuls of baby spinach, washed

Good drizzle Chilli, Garlic & Ginger Bread Dipper


Heat the rapeseed oil in a large pan and add the onion and garlic and gently fry for a couple of minutes. Add the butternut squash and continue to fry until slightly softened.

Add all the spices and seasoning to the pan, followed by the red lentils and the vegetable stock. Bring to the boil and then simmer for around 20 minutes.

Gently stir in the mango chutney and spinach and then serve with a good drizzle of the Bread Dipper.

A cheeky little side serve - take a small bowl of natural yogurt and drizzle in some more of the Bread Dipper and a pinch of sea salt. We like to serve ours with a flatbread or naan bread. 

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