Vegan Red Lentil Dahl

Made with a medley of wholesome vegetables, including cauliflower, butternut squash, and tomatoes, this dahl offers a flavourful twist on traditional lentil recipes. With its creamy texture and warming spices, it's sure to become a firm favourite in your recipe repertoire.

Course Main Course

Cuisine Indian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Ingredients

2 tablespoons olive oil
1 medium brown onion, sliced
4 garlic cloves, minced
2 teaspoons garam masala
2 teaspoons turmeric
1lb butternut squash, cut into 1cm cubes
1 ½ cauliflower, fresh or frozen and unfrosted
1 can diced tomatoes
1 ⅔ cup water
1 cup dry red lentils
For serving: basmati rice, naan or chapattis

Instructions

Heat olive oil in a pan, toss in the sliced onions and cook on a gentle heat for 5 minutes, stirring occasionally.
Add minced garlic, garam masala, turmeric, and a splash of water, then cook the paste for about 1 minute.
Toss in the chopped butternut squash, cauliflower, lentils and tomatoes. Pour in the water, season with salt and bring everything to a boil.
Turn the heat to medium low, cover with a lid and let it simmer for 15 to 20 minutes, or until the vegetables are cooked through and the sauce has thickened.
Serve with rice, naan or chapattis. You can keep it in an airtight container for up to 3 days.

Nutrition