Photo of Red lentil & butternut squash dhal by WW

Red lentil & butternut squash dhal

Points® value
Total Time
55 min
15 min
40 min
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?


Calorie controlled cooking spray

4 spray(s)

Red onion

2 medium, halved and sliced

Curry Powder

6 teaspoon(s), mild

Root Ginger

1¼ inch slice(s), grated

Butternut Squash

600 g, peeled, deseeded and cut into 3cm cubes

Tomato Purèe

2 tablespoon(s), level

Vegetable stock cube

1½ cube(s), to make 1.2 litres hot stock

Split Red Lentils, dry

300 g

Coriander, fresh

2 tablespoon(s), leaves picked and roughly chopped and stalks finely chopped

Lime Juice, Fresh

10 ml

Brown Rice, dry

240 g, basmati

Chilli, green or red

1 individual, red, finely sliced


  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.


In a hurry? Save time by using ready-prepared butternut squash. The dhal can be frozen in an airtight container for up to 3 months.