Recipe

Butternut Squash and Red Lentil Dhal

Name: Butternut Squash and Red Lentil Dhal
Yield: 4–5
Ingredients: 1 medium butternut squash (about 800g), peeled and cubed; 300g red lentils, rinsed; 1 x 400ml tin full-fat coconut milk; 700ml vegetable stock; 1 x 400g tin chopped tomatoes; 1 large onion, finely diced; 5 garlic cloves, finely grated; 3cm piece fresh ginger, finely grated; 2 tbsp coconut oil or neutral oil; 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 1 tsp garam masala; ½ tsp chilli flakes; **For the tarka:** 3 tbsp ghee or butter, 1 tsp cumin seeds, 3 garlic cloves (thinly sliced), 1 tsp Kashmiri chilli powder; Rice or naan, to serve; Yoghurt, fresh coriander and lime, to finish

A slow-cooked dhal with roasted butternut squash folded through at the end. Rich, deeply spiced, and genuinely comforting — the kind of thing you want on a rainy Tuesday.

Serves 4–5

Ready in 1 hr

Keeps 5 days fridge / 3 months frozen

1 medium butternut squash (about 800g), peeled and cubed
300g red lentils, rinsed
1 x 400ml tin full-fat coconut milk
700ml vegetable stock
1 x 400g tin chopped tomatoes
1 large onion, finely diced
5 garlic cloves, finely grated
3cm piece fresh ginger, finely grated
2 tbsp coconut oil or neutral oil
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
1 tsp garam masala
½ tsp chilli flakes
**For the tarka:** 3 tbsp ghee or butter, 1 tsp cumin seeds, 3 garlic cloves (thinly sliced), 1 tsp Kashmiri chilli powder
Rice or naan, to serve
Yoghurt, fresh coriander and lime, to finish

Method

Preheat the oven to 200°C / gas 6. Toss the butternut squash cubes in a little oil, season, and spread on a baking tray. Roast for 25–30 minutes until tender and caramelised at the edges. Set aside.

Meanwhile, heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onion and cook for 15 minutes, stirring regularly, until very soft and golden. Add the garlic and ginger and cook for 2 minutes more.

Add the cumin, coriander, turmeric, garam masala and chilli flakes. Stir and cook for 2 minutes — the spices should smell toasted and very fragrant. Add the chopped tomatoes and cook for 5 minutes until the mixture darkens and the oil begins to separate.

Add the rinsed red lentils, coconut milk and stock. Stir well and bring to a simmer. Cook over low-medium heat for 25–30 minutes, stirring every 5 minutes to prevent sticking, until the lentils have completely dissolved into a thick, creamy dhal.

Gently fold through the roasted squash, keeping most of it intact. Taste and adjust — it should be richly spiced with a mild warmth. Make the tarka: heat the ghee in a small pan until shimmering, add the cumin seeds and let them splutter for 30 seconds, then add the garlic and fry until golden. Remove from heat and stir in the Kashmiri chilli.

Pour the tarka over the dhal. Serve with rice or naan, a spoonful of yoghurt, scattered fresh coriander and a squeeze of lime.

✦ Chef's note

Dhal always thickens on standing — add a splash of water when reheating and stir well. It often tastes better the next day once the spices have had time to settle. Reheat gently and don't skip the tarka; it's what makes it restaurant-quality.