Autumnal Red Lentil & Butternut Squash Dahl

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It's halfway through autumn: the cold air now pinches my cheeks outside, and I start regretting not wearing a hat every time I'm out. It's the time of year when we start making lots of one-pot warm comforting meals. One of them is our Red Lentil and Butternut Squash Dahl, cooked in a turmeric-infused coconut and tomato stock.

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Celebratory Dahl

Whilst we don't celebrate Diwali ourselves, we thought we'd make a lovely warming Dahl this year in solidarity with over a billion people who celebrate the 'festival of lights'. Three years ago, we were travelling in India when the country was preparing for the celebrations by hanging colourful lights, and arranging flowers and clay oil lamps everywhere. This year, the least we can do is cook a delicious Indian meal and reminisce about our experiences in this beautiful country.

Method

To begin with, peel and dice your butternut squash. For your butternut to cook at roughly the same time as your dahl, you should aim for 1cm cubes. Thinly slice your red onion. After that, finely chop ginger and garlic.

STEP 1: Cook The Butternut Squash

In a large, wide-based pan, heat a splash of oil. Add half of the sliced onions and fry for 4-5 minutes on low heat until starting to soften.

In the meantime, heat a splash of oil in a large frying pan (or two pans, if one isn't big enough). Add diced butternut squash, and the remaining sliced red onion and season with salt and pepper. Fry on medium heat for 15-20 minutes stirring every couple of minutes.

Alternative Butternut Squash Cooking Method

Alternatively, you can mix butternut squash, red onion, some oil and seasoning and spread in a single layer on a large baking tray. Roast in the oven at 180°C for 20 minutes, mixing a couple of times throughout the cooking. Keep an eye on the onions though, as they burn quickly in the oven.

STEP 2: Make The Red Lentil Dahl

Whilst butternut is cooking, continue preparing your dahl. When your onions have softened, add chopped garlic, ginger and ground turmeric, and fry for another minute until fragrant. Then, mix in rinsed lentils and crumble in a stock cube. After that, pour in a tin of chopped tomatoes, a tin of coconut milk and 200ml of water. Mix well, cover and simmer on low heat for 15-20 minutes. When cooked, lentils should be tender and your dahl should have a creamy porridge-like consistency.

When cooked, take the dahl off of the heat and stir in the spinach and juice of half a lemon. Spoon into bowls, and top with slightly browned butternut squash and crispy onion. Serve with a wedge of lemon on the side.

Your Red Lentil and Butternut Squash Dahl is ready! What a bright and lovely dinner bowl it is! It tastes wonderful on any cold autumn or winter evening.

What To Serve With Butternut Squash Dahl?

This Vegetable Dahl is really rather filling and can be served as a main meal on its own. However, there are a few things that you can pair with it for the ultimate Indian feast (we love it with Homemade Peshwari Naan). Why not try it with:

• Simple Naan Bread (or Sourdough Naan Flatbread)
• Easy 4-Ingredient Rotis | Simple Indian Flatbreads
• Sourdough Roti: A Twist On Traditional Indian Flatbread

Other Recipes For Chilly Autumn Evenings

If you're looking for more ideas for comforting food for cold days, have a look at our other recipes:

• Modern Colcannon with Poached Eggs
• Roasted Butternut Squash and Red Pepper Soup
• Spiced Carrot and Lentil Soup
• Sweet Chilli Pepper Risotto
• Spicy Bean Stew with Cheesy Dumplings

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