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Butternut Squash And Beetroot Dahl


This is a lovely hearty Dahl that can be eaten with rice and chutneys or thinned out as a chunky winter soup.

  • A small knob of butter 
  • 2 tsps olive oil
  • I large onion, coarsely chopped
  • A good pinch of salt 
  • A good twist of pepper
  • A knob of ginger, grated
  • 2 cloves of garlic, crushed
  • 3 tsps curry powder (hot or mild) as desired
  • 1 large beetroot, peeled and cut into 1.5-2cm cubes
  • 900ml stock (chicken or veg) as desired
  • 100g red lentils
  • 100g yellow split peas soaked in 300ml boiling water 10 mins before 
  • 400g tin of chopped tomatoes
  • 1 butternut squash or large little gem pumpkin (approx 1KG)
  • Lime juice, chopped coriander and finely sliced spring onion to finish
Butternut Squash And Beetroot Dahl


  • Melt the butter with the oil and sweat the onions with salt and pepper in a covered saucepan on a medium heat for 10-15 minutes until soft but not coloured.
  • Remove the lid and add the garlic, ginger and spices and cook uncovered for 5 more minutes, stirring regularly.
  • Add the chopped beetroot, lentils, yellow split peas (with the soaking water) and the stock, cover with the lid and simmer for 10 minutes more.
  • Then add the tomatoes and butternut squash and simmer with the lid still on for a further 15 minutes. The veg and lentils should be tender but not mushy, and sauce thick and a bit sloppy.
  • Serve in a wide bowl with plenty of finely sliced spring onion and chopped coriander and a good squeeze of fresh lime