Butternut Squash Dahl (V / VG)
Layers of warming spice flavour make this veggie one pan dish the perfect supper choice for those evenings when simplicity is key.
INGREDIENTS
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.
