Red lentil & butternut squash dhal
8
Points®
Total time: 55 min • Prep: 15 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Budget-friendly, colourful and full of flavour, this satisfying lentil curry is great for batch cooking – why not make double and freeze half for another time?
Ingredients
Calorie controlled cooking spray
4 spray(s)
Red onion
2 medium
Curry Powder
6 teaspoon(s)
Root Ginger
1¼ inch slice(s)
Butternut Squash
600 g
Tomato Purèe
2 tablespoon(s), level
Vegetable stock cube
1½ cube(s)
Split Red Lentils, dry
300 g
Coriander, fresh
2 tablespoon(s)
Lime Juice, Fresh
10 ml
Brown Rice, dry
240 g
Chilli, green or red
1 individual
Instructions
1
Mist a large, heavy-based pan with cooking spray and cook the onions over a medium heat for 6-8 minutes until soft. Add the curry powder, ginger, squash and tomato purée and cook, stirring, for 2 minutes.
2
Add the stock, lentils and coriander stalks, then cover and gently simmer for 25-30 minutes, until the vegetables are tender. Season to taste and stir in the lime juice, then allow the dhal to stand, uncovered, for 5-10 minutes to absorb any excess liquid before serving.
3
Meanwhile, cook the rice to pack instructions.
4
Scatter the coriander leaves and sliced chilli over the dhal, then serve with the rice.
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