Red Lentil, Butternut Squash and Spinach Dahl Recipe
Recipe type: Vegan
Comforting, warming and super-quick and easy to make, this is a great recipe to make on a Sunday and eat throughout the week. This makes two large or three smaller portions.
  • 1 small onion chopped or 100g of frozen diced onions
  • ½ clove garlic chopped (we used frozen)
  • ½tsp ground cumin
  • 1tsp ground coriander
  • 100g red lentils
  • 500ml vegetable stock (we used Marigold vegan bouillon because it’s bloomin’ delicious)
  • 150g frozen butternut squash chunks
  • 150g frozen whole leaf spinach
  • 25g or small bunch of fresh coriander
  • Juice of half a lemon
  • To garnish (optional) – coconut yogurt or any natural yogurt or your choice, sliced red chilli or chilli flakes
  1. In a saucepan fry your onion over a low heat for around four minutes until turning translucent
  2. Add garlic and fry for around one minute
  3. Add the ground spices and fry off for around one minute
  4. Add red lentils and stock and bring to the boil.
  5. Reduce heat and simmer for around 20-25 minutes depending on the cooking time of your lentils.
  6. After 10 minutes add butternut squash to the pan of lentils, cover and simmer. If becoming too dry, add some more water.
  7. Five minutes before the end of cooking add frozen spinach, cover and continue simmering.
  8. When your lentils and vegetables are cooked remove from the heat. Add the juice of half a lemon (or more or less according to your taste) season with salt and black pepper if required.
  9. Chop around 25-20g of the fresh coriander and stir into dahl. Serve with brown rice and garnish with coconut or natural yogurt, sliced red chilli and a sprinkling of the remaining coriander.
Recipe by lunges and lycra at