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Butternut Squash, Lentil & Coconut Dhal

Servings: 2 people


  • 1 red chilli pepper
  • 1 tsp ground turmeric
  • 20 g mint blend into puree
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 80 g spinach
  • 150 g butternut squash
  • 200 ml vegetable stock
  • 25 g coconut cream
  • 4 g black mustard seeds
  • 400 g green lentils
  • 1 clove garlic crushed
  • 15 g ginger peeled and grated
  • 70 g coconut yogurt


Butternut Squash Dhal

  • Prepare your cubed butternut squash and place on a baking tray. Put in the oven on 200 fan for approximately 40 minutes or until tender.
  • Whilst the butternut squash is cooking, add your lentils to 4 cups of water and bring to a rapid simmer. Once rapidly simmering, reduce heat and maintain low simmer to cook for 20-30 mins. Lentils are cooked when they are tender and no longer crunchy.
  • In a large non-stick pan, heat a small amount of rapeseed oil on a medium heat and once hot, add your black mustard seeds as well as the ginger, garlic and spices (turmeric, coriander, cumin). Cook for a couple of minutes.
  • To your hot vegetable stock, add the coconut cream.
  • Add your cooked lentils and the coconut stock to the spices in the pan and cook for a further 2 minutes.
  • Once squash is cooked, remove from the oven and roughly mash, add to the pan with spinach and mix together, cook for 2-3 mins until the spinach has wilted.

Mint coconut raita

  • Combine the pureed mint to coconut yogurt.
  • Serve with raita and sliced red chillis for an extra kick.