Butternut squash and broccoli style dhal

Butternut squash and broccoli style dhal


This hearty vegetarian dish is a great winter warmer, with an added spicy kick. You could serve with lamb kebabs or lamb chops if you would prefer a meat version. Our gluten free recipe for garlic and coriander ciabatta slices are perfect for dipping or mopping up this mouth-watering main.


1 tbsp olive oil
1 green peppers
1 green chilli
1 tsp cumin
4 spring onions
225 g butternut pumpkin
400 g green lentils
85 g rice
500 ml vegetable stock
200 g broccoli
25 g almonds, roasted and roughly chopped
Ciabattine / Ciabatta


  • Deseed and dice green pepper and chilli.
  • Tail and slice spring onions.
  • Heat oil in a large pan, fry green pepper, chilli and spring onions for 2 minutes.
  • Add the cumin, diced and peeled butternut squash and rice, fry for a further minute before adding the stock.
  • Bring to the boil and then reduce to a simmer for 8 minutes.
  • Add the broccoli broken into small florets and drained lentils from tin and cook a further 10 minutes, the mixture should be quite thick.
  • Serve topped with the toasted almonds.
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