Butternut Dahl

Butternut Dahl

30 mins

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).

Fancy something different? Surprise me

Ingredients

  • 1 tbsp Organic Kitchen extra virgin olive oil
  • 1 tsp Just Natural Organic garlic granules (or 2 fresh garlic cloves, minced)
  • 1 onion, finely diced (or 1 tsp onion powder)
  • 1 small butternut squash, peeled, deseeded, and diced into bite-sized chunks
  • 2 x 400g tins of Organic Kitchen lentils, drained and rinsed well
  • 600ml Organic Kitchen passata (1.5 x 400g tins of Organic Kitchen chopped tomatoes)
  • 1 tsp Just Natural Organic ground cumin
  • 1 tsp Just Natural Organic ground coriander
  • ½ tsp Just Natural Organic ground ginger
  • ½ tsp Just Natural Organic cayenne pepper (or more, dependent on your desired level of spice!)
  • 160ml water
  • 2 tbsp Biona tahini
  • ½ tsp sea salt, or to desired taste
  • Fresh coriander, dairy-free or natural yogurt of choice, and a handful of pomegranate seeds/arils, to serve

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