Adapted from the BBC Good Food website – Link Here
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Ingredients
- 1 tbsp sunflower oil 12g approx
- 1 medium onion 150g approx
- 1 clove garlic 3g approx
- 1 tsp ground corriander 2g approx
- 1 tsp ground cumin 2g approx
- 1 tsp ground turmeric 2g approx
- 1/2 tsp cayenne pepper .9g approx
- 400 g butternut squash
- 400 g tomatoes canned is fine
- 1 cube veg stock made up to 1.2 litre liquid
- 25 g sweet Mango Chutney
- 300 g red Lentils
- 4 g fresh coriander leaves
Ingredients
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Instructions
- Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 1 min, then stir in the spices and butternut squash. Combine everything together.
- Tip in the chopped tomatoes, stock and chutney, and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils and squash are tender. Stir in the coriander and serve with warmed naan bread. - note Naan bread calories not included in this recipe
Recipe Notes
Nutrition Facts
Red Lentil and Squash Dhal
Amount Per Serving
Calories 392
Calories from Fat 36
% Daily Value*
Total Fat 4g
6%
Saturated Fat 0.4g
2%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 107mg
4%
Potassium 323mg
9%
Total Carbohydrates 66g
22%
Dietary Fiber 27g
108%
Sugars 14g
Protein 22g
44%
Vitamin A
177%
Vitamin C
63%
Calcium
7%
Iron
9%
* Percent Daily Values are based on a 2000 calorie diet.
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