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Butternut squash and broccoli style dhal

Name: Butternut squash and broccoli style dhal
Prep time: 8 min
Cook time: 22 min
Cuisine: Indian
Ingredients: 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; 25 g almonds, roasted and roughly chopped; Ciabattine / Ciabatta

4 people

30 min

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.

Cook

Preparation

in 8 minutes

Cooking

in 22 minutes

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.

Ingredients

tbsp

olive oil

green peppers

green chilli

tsp

cumin

spring onions

225

butternut pumpkin

400

green lentils