Butternut, Lentil & Chickpea Dhal

DHAL IS A STAPLE IN INDIA, USUALLY EATEN WITH EVERY MEAL.

Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and sauté the onions until softened. Stir in the garlic and cook for a further minute.

Stir in the spices and continue to sauté over a low heat for a further few minutes. Spoon the mixture into the removable stoneware bowl if using a pan.

Add the butternut squash, chopped tomatoes, stock and lentils. Stir well.

Cover and cook on Low for 5-6 hours or High for 4-5 hours.

30 minutes before the end of the cooking time, stir in the chick peas and adjust the seasoning.

Finish by stirring in the fresh spinach leaves and the lemon zest, garnish with the coriander and serve with warm naan bread.

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Cooking Time

Low for 5-6 hours or High for 4-5 hours

Servings

6-7

Ingredients

  • 1tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1tsp heaped ground coriander
  • 2tsp ground cumin
  • 1tsp heaped ground turmeric
  • 1/2tsp cayenne pepper
  • 400g butternut squash, peeled & cut into 2cm (prepared weight)
  • 2 x 400g tin chopped tomatoes
  • 1.2l chicken stock
  • 300g red lentils, rinsed & drained
  • 400g tin chickpeas, rinsed & drained
  • 100g fresh spinach
  • 1 lemon, zested
  • seasoning
  • small pack coriander, roughly chopped

To Serve

  • naan bread