Spinach, Squash & Lentil Dahl with Raita

Ingredients

1 tbsp oil

1 white onion, finely chopped

1 garlic clove, crushed

thumb-sized piece ginger, peeled and finely chopped

1 red chilli, finely chopped

1tsp ground turmeric

1 tsp ground cumin

1 tsp coriander

400g butternut squash, peeled, deseeded and cut into even 1cm cubes

250g red split lentils

300ml reduced salt vegetable stock

300ml Alpro Soya No Sugars drink (can also be made with Almond No Sugars drink)

80g bag of spinach

Fresh Coriander for garnish

For the Raita 

Handful Fresh Mint, finely chopped 

Half a Cucumber, seeds removed and diced

1 green chilli, finely chopped 

200g Alpro Plain No Sugars alternative to yogurt

Pinch pepper 

 

Serves: 4

Nutrition: Per serving
Energy
322 Kcal
Fat
7.6g
Saturates
0.9g
Sugars
5.1g
Salt
0.52g

A beautifully aromatic and creamy tasting dahl rich in plant proteins, naturally low in saturated fat and a source of fibre.

Ingredients

1 tbsp oil

1 white onion, finely chopped

1 garlic clove, crushed

thumb-sized piece ginger, peeled and finely chopped

1 red chilli, finely chopped

1tsp ground turmeric

1 tsp ground cumin

1 tsp coriander

400g butternut squash, peeled, deseeded and cut into even 1cm cubes

250g red split lentils

300ml reduced salt vegetable stock

300ml Alpro Soya No Sugars drink (can also be made with Almond No Sugars drink)

80g bag of spinach

Fresh Coriander for garnish

For the Raita 

Handful Fresh Mint, finely chopped 

Half a Cucumber, seeds removed and diced

1 green chilli, finely chopped 

200g Alpro Plain No Sugars alternative to yogurt

Pinch pepper 

Method

Heat 1 tbsp oil in a large pan with a tight-fitting lid. Add the chopped onion and cook over a low heat for 5 mins, stirring occasionally, until softened.

Add crushed garlic clove, chopped red chilli and cook for a further 1 min.  Add the  turmeric, cumin, coriander and cook for 1 min more.

Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.

Stir in the red split lentils, vegetable stock and Alpro Soya No Sugars drink . Bring to the boil, then reduce the heat, cover and cook for 30 minutes until the lentils are tender.

Meanwhile mix together all the ingredients for the raita. Cover with clingfilm and chill in fridge until ready to serve.

To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach. Cook for another 2-3 minutes.

Top with chopped coriander leaves, a lovely dollop of raita and serve with naan breads or wholemeal chapatti.

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