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.

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  • 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.