Butternut Dahl

We all currently need alternative ways to spruce up our canned goods and, although I would usually cook lentils from scratch, throwing in tinned ones means this dahl comes together much more quickly. I love to thicken up my sauces with nut or seed butters (tahini in this instance) and add a pop of extra colour and freshness with a handful of pomegranate seeds (actually known as arils, because of their outer sweet red flesh).

Butternut Dahl image
  • Servings:
  • 4
  • Preperation Time:
  • 10 minutes
  • Cooking Time:
  • 20 minutes

How to Make it

  • Heat oil in a large, deep pot.
  • Add the garlic and onion if using fresh and cook out for 5 minutes. (If using powders, move straight to adding the squash to the pan and cook for 5 minutes.) Otherwise, cook for a further five minutes before adding the squash, if using fresh garlic and onion.
  • Add the lentils through to the water. Bring to the boil and leave to simmer for 15 minutes.
  • Add the tahini and stir through to combine. Allow to simmer for a further 5 minutes.
  • You may wish to add more liquid, depending on your desired consistency. I like mine super thick (think stick-to-the-ribs comfort food!).
  • Serve topped with fresh coriander, dairy-free or natural yogurt of choice, and some beautiful red pomegranate arils/seeds.