Spinach, Squash & Lentil Dahl with Raita

55 mins


Serves 4

  • 1 tbsp oil
  • 1 white onion, finely chopped
  • 1 garlic clove, crushed
  • thumb-sized piece ginger, peeled and finely chopped
  • 1 red chilli, finely chopped
  • 1tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp coriander
  • 400g butternut squash, peeled, deseeded and cut into even 1cm cubes
  • 250g red split lentils
  • 300ml reduced salt vegetable stock
  • 300ml Alpro No Sugars Almond drink
  • 80g bag of spinach
  • Fresh Coriander for garnish
  • For the Raita
  • Handful Fresh Mint, finely chopped
  • Half a Cucumber, seeds removed and diced
  • 1 green chilli, finely chopped
  • 200g Alpro Plain No Sugars alternative to yogurt
  • Black pepper to season


Step 1

Heat 1 tbsp oil in a large pan with a tight-fitting lid. Add the chopped onion and cook over a low heat for 5 mins, stirring occasionally, until softened.

Step 2

Add crushed garlic clove, chopped red chilli and cook for a further 1 min. Add the turmeric, cumin, coriander and cook for 1 min more.

Step 3

Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.

Step 4

Stir in the red split lentils, vegetable stock and Alpro No Sugars Almond drink . Bring to the boil, then reduce the heat, cover and cook for 30 minutes until the lentils are tender.

Step 5

Meanwhile mix together all the ingredients for the raita. Cover with clingfilm and chill in fridge until ready to serve.

Step 6

To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach. Cook for another 2-3 minutes.

Step 7

Top with chopped coriander leaves, a lovely dollop of raita and serve with naan breads or chapatti.