Butternut squash and broccoli style dhal

Butternut squash and broccoli style dhal

Tags: Continental
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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.

  • Allergene_Milk
  • Allergene_Egg

At a glance

Preparation time
8 min
Cooking time:
22 min
Difficulty
easy
Servings
4
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  • Ingredients:

    olive oil
    1 tb(sp)
    green peppers
    1
    green chilli
    1
    cumin
    1 ts(p)
    spring onions
    4
    butternut squash
    225 g
    green lentils
    400 g
    rice
    85 g
    vegetable stock
    500 ml
    broccoli
    200 g
    almonds, roasted and roughly chopped
    25 g

    Preparation

    • 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.