Sweet Potato, Butternut Squash and Lentil Dhal

by Sarah O'Neill
Star 4.1
    10m prep time
    35m total time
    Easy level
    14 ingredients

At under 400 kcals this makes a healthy and delicious dinner or leftover lunch. Adding stronger flavours can be a good way of filling you up and also a way to avoid sugar cravings by stimulating the palate in different ways.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat the sesame oil in a wide-based pan with a tight-fitting lid and add the finely chopped red onion. Sweat for 5ish minutes, until soft but not coloured

Step 2

Add the crushed garlic clove(s), finely chopped ginger and finely chopped red chilli. Cook for 1 min to release the flavours, then add the ground spices and cook for another minute.

Step 3

Increase the heat and add the sweet potatoes and butternut squash cubes. Stir to coat them in the spice mix for around a minute.

Step 4

Add the split red lentils and 600ml vegetable stock (if cooking for 4, scale up or down as needed).

Step 5

Bring the liquid to the boil, then reduce the heat, cover and cook for 15-20 mins until the lentils are tender. I would recommend checking the lentils every 5 minutes to ensure you don’t overcook and dry out the dhal, and add more water if needed.

Step 6

Stir in the spinach and wilt for a minute.

Step 7

Serve topped with spring onion, sliced on the diagonal. If you like extra heat you can also add some additional sliced red chilli on top, or a shake or two of chilli flakes.

Step 8

Allow to cool completely before placing your leftovers in the fridge for tomorrow’s lunch.
  • Ingredients
  • Based on 4 servings
  • 5 Spring Onions, sliced on the diagonal, to serve 1 x Sainsbury's Spring Onions Bunch 100g
  • 2 tsp Ground Turmeric 1 x Sainsbury's Turmeric 48g
  • 2 cloves Garlic, crushed 1 x Sainsbury's Garlic
  • 0.5 pack Thai Basil, leaves torn, to serve 1 x Sainsbury's Thai Basil 20g
  • 100g Spinach 1 x Sainsbury's Baby Leaf Spinach 120g
  • 300g Pre-chopped Butternut Squash and Sweet Potato, or diced butternut squash 1 x Sainsbury's Diced Butternut & Sweet Potato, Inspired to Cook 300g
  • 600ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
  • 2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • 250g Split Red Lentils 1 x Laila Red Split Lentils 1kg
  • 1 Red Onion, finely chopped 1 x Sainsbury's Red Onions Loose
  • 1 tbsp Sesame Oil, (or your trusty 1kcal spray) 1 x Sainsbury's Sesame Oil, Toasted 250ml
  • 1 large piece Ginger, peeled and finely chopped 1 x Sainsbury's Ginger 100g
  • 1 Red Chilli, finely chopped 1 x Sainsbury's Red Chillies 65g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
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