Red lentil & butternut squash dhal

Name: Red lentil & butternut squash dhal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 4 spray(s) Calorie controlled cooking spray; 2 medium Red onion halved and sliced; 6 teaspoon(s) Curry Powder mild; 1.25 inch slice(s) Root Ginger grated; 600 g Butternut Squash peeled, deseeded and cut into 3cm cubes; 2 tablespoon(s), level Tomato Purèe; 1.5 cube(s) Vegetable stock cube to make 1.2 litres hot stock; 300 g Split Red Lentils, dry; 2 tablespoon(s) Coriander, fresh leaves picked and roughly chopped and stalks finely chopped; 10 ml Lime Juice, Fresh; 240 g Brown Rice, dry basmati; 1 individual Chilli, green or red red, finely sliced

Points® value

Total Time

55 min

Prep

15 min

Cook

40 min

Serves

Difficulty

Moderate

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, 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

Instructions

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.
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.
Meanwhile, cook the rice to pack instructions.
Scatter the coriander leaves and sliced chilli over the dhal, then serve with the rice.

Notes

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.

Red lentil & butternut squash dhal

Ingredients

Instructions

Notes

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