Yellow lentil and butternut squash dhal

Yellow lentil and butternut squash dhal.jpg

This delicious dhal is a perfect accompaniment to any South Asian dish. Yellow lentils and succulent squash are infused with a multitude of spices.

Lentils are easy to cook and hassle-free, these healthy legumes should be a staple in our peri-menopause diets. They’re packed with many beneficial nutrients like fibre, protein, minerals and vitamins, low in calories and contain virtually no fat.

They’re perfect if suffering fatigue as they increase steady, slow-burning energy due to the fibre and complex carbohydrates. They’re also a good source of iron, which transports oxygen around our body helping raise our energy and benefits our metabolism.

Serve with brown rice, or on our gluten-free chickpea pancakes and a healthy dollop of real greek yogurt plopped on top.


Serves:          4-6

Prep time:     10 minutes

Cook time:    1 hour

Yellow lentil and Squash Dhal_IMG_1243_1024.jpg


  • 500g butternut squash, peeled and deseeded
  • Olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm piece of ginger, finely chopped
  • 1 red chilli, finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 150g yellow lentils we used Moong Dahl, thoroughly rinsed and cooked according to instructions
  • 400g tin of chopped tomatoes
  • 400ml chicken or vegetable stock
  • a few sprigs of coriander, chopped, plus extra leaves for garnish
  • 2 tbsp Greek yogurt, to serve
  • Sea salt and pepper to taste


  1. Heat your oven to 170c fan. Dice the squash into 2cm cubes, and spread out on a roasting tray. Drizzle over some oil and season. Bake for 35 minutes, or until the squash starts to colour and has softened.
  2. In a medium pan, add a drizzle of oil and the onion and garlic. Season and sauté for 4-5 minutes, without letting them colour, until soft. Add the ginger and chilli and cook for another minute. Stir in the spices and cook for 2-3 minutes, then add the lentils, chopped tomatoes and chicken stock heat to boiling. Season, reduce the heat and simmer for 20 minutes. Add the roasted squash and stir it in. Cook for a further 5 minutes, then turn off the heat and leave to stand (If making chickpea pancakes, now is the time to make them).
  3. When ready to serve, season to taste, stir in the chopped coriander. Serve with a spoonful of yogurt and a few extra coriander leaves.

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