Spinach, Squash & Lentil Dahl with Raita
Ingredients
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
Preparation
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.
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.
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Made with...Almond Roasted No Sugars
Available in 1L
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