Serves 6

Butternut, Lentil and Chickpea Dhal

Butternut, Lentil and Chickpea Dhal

Cooking time: 4-5 hours (high) or 5-6 hours (low)


  • 1 tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 heaped tsp ground coriander
  • 2 tsp ground cumin
  • 1 heaped tsp ground turmeric
  • ½ tsp cayenne pepper
  • 400g butternut squash, peeled and cut into 2cm (prepared weight)
  • 2 x 400g tin chopped tomatoes
  • 1.2l chicken stock
  • 300g red lentils, rinsed and drained
  • 400g tin chickpeas, rinsed and drained
  • 100g fresh spinach

To serve – fresh spinach leaves, coriander, warm naan bread, lemon zest


  • Heat a suitable sized frying pan or a Crock-Pot sauté pot over a medium heat, add the oil and sauté the onions until softened. Stir in the garlic and cook for a further minute.
  • Stir in the spices and continue to sauté over a low heat for a further few minutes. Spoon the mixture into the removable stoneware bowl if using a pan.
  • Add the butternut squash, chopped tomatoes, stock and lentils. Stir well.
  • Cover and cook on Low for 5-6 hours or High for 4-5 hours.
  • 30 minutes before the end of the cooking time, stir in the chick peas and adjust the seasoning.
  • Finish by stirring in the fresh spinach leaves and the lemon zest, garnish with the coriander and serve with warm naan bread.

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