Lentil and Butternut Squash Dhal
From ‘Deliciously Ella’ by Ella Woodward
Courses
Main
Servings
Prep Time
4
15
minutes
Cook Time
50
minutes
Servings
Prep Time
4
15
minutes
Cook Time
50
minutes
Ingredients
4
cloves
of garlic
peeled and crushed
2-3
cm
piece of fresh ginger
peeled and grated
1
tbsp
olive oil
200
g
green lentils
1
large butternut squash
peeled and cut to bite-sized pieces, 1kg
2
tbsp
ground cumin
2
tbsp
ground turmeric
2
tbsp
tomato puree
Instructions
Fry the garlic and ginger in a frying pan with the oilive oil for a couple of minutes.
Add the lentils to a large saucepan with the ginger and garlic and cover with 500ml boiling water.
Add the cubed squash, the cumin, turmeric, tomato puree and some salt and pepper.
Leave this to simmer for about 40 minutes, until the lentils and squash are soft (add more water if needed).