Butternut Squash And Beetroot Dahl
INGREDIENTS
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
METHOD
- 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
