Sweet Potato, Butternut Squash and Lentil Dhal

Name: Sweet Potato, Butternut Squash and Lentil Dhal
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 cloves Garlic, crushed; 250g Split Red Lentils; 5 Spring Onions, sliced on the diagonal, to serve; 2 tsp Ground Turmeric; 0.5 pack Thai Basil, leaves torn, to serve; 100g Spinach; 300g Pre-chopped Butternut Squash, Sweet Potato or diced butternut squash; 1 Red Onion, finely chopped; 1 tbsp Sesame Oil, (or your trusty 1kcal spray); 1 large piece Ginger, peeled and finely chopped; 1 Red Chilli, finely chopped; 600ml Vegetable Stock; Maldon Salt, to taste; 2 tsp Ground Cumin

by Sarah O'Neill

Vegan

Dairy Free

4.1

10m prep time

35m total time

Easy level

14 ingredients

Sweet Potato, Butternut Squash and Lentil Dhal recipe by Sarah O'Neill

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

2 cloves Garlic, crushed 1 x Sainsbury's Large Garlic
250g Split Red Lentils 1 x Laila Red Split Lentils 1kg
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
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, Sweet Potato or diced butternut squash 1 x Sainsbury's Butternut Squash Slices, Inspired to Cook 400g
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
600ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 tsp Ground Cumin 1 x Sainsbury's Ground Cumin 43g