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1 Pan Butternut Squash and Mixed Lentil Dahl

Serves 4 and ready in just 50 minutes! It's full of flavour and fibre, perfect for a great midweek meal.



  • 1 tablespoon of extra virgin olive oil
  • 1 white onion (diced)
  • 2 garlic cloves (crushed)
  • 1 red chilli (finely diced)
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of cumin seeds
  • 1 teaspoon of ground coriander
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of chilli powder
  • 1 teaspoon of tomato puree
  • 1/2 teaspoon of salt
  • 750g butternut squash (cut into cubes)
  • 2 carrots (sliced and halved)
  • 1 can of chickpeas (drained and rinsed)
  • 80g yellow split peas (rinsed)
  • 150g red lentils (rinsed)
  • 80g green lentils (rinsed)
  • 1 can of coconut milk
  • 1 can of chopped tomatoes
  • 800ml vegetable stock
  • 2 handfuls of fresh spinach
  • Fresh coriander
  • 1 lime (cut into wedges)
  • Multi-seed flatbreads
  • Live coconut yoghurt
  • Brown rice

1. In a large saucepan on medium heat add a tablespoon of extra virgin olive oil along with the onion. 

2. Cook for a few minutes before adding the garlic and red chilli.

3. Next add the ground turmeric, cumin seeds, ground coriander, ground cumin, chilli powder, tomato puree and salt.

4. Add the butternut squash cubes and carrots and coat evenly in the spices before adding the coconut milk and tinned tomatoes.

5. Let simmer for 5 minutes before adding the chickpeas, split peas and red and green lentils.

6. Top up with vegetable stock and combine.

7. Leave to simmer for 25 – 30 minutes stirring frequently.

8. Finish by adding the spinach and combining until wilted.

9. Serve with brown rice, multi-seed flatbreads and a dollop of live yoghurt.

10. Garnish with fresh coriander and a squeeze of lime juice.

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