Red Lentil Dahl with Butternut Squash and fresh coriander
Dahl – essentially cooked lentils – is warming, full of flavour and packed with nutrients
This is an incredibly easy recipe to make and only requires store cupboard spices and ingredients
Basically you just add everything to the pan and let it cook. High in fibre and protein and packed with vitamins, it’s perfect for refuelling after a workout
👩🏻🍳You’ll find the recipe on p121 of The Vegetarian Athlete’s Cookbook .
Serves 2 - 3
1 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
½ tsp ground cumin
1 tsp ground coriander
125 g (4 oz) red lentils
400 ml (12 fl oz) vegetable stock
2 carrots, diced
300g butternut squash, diced
125 g (4 oz) frozen peas
1 tbsp lemon juice
Salt, to taste
A small handful of fresh coriander, finely chopped
50 g (2 oz) cashews
Heat the oil in a heavy-based pan and sauté the onions for 5 minutes. Add the garlic and spices and continue cooking for one minute.
Add the lentils, stock, butternut squash and carrots. Bring to the boil. Cover and simmer for about 20 minutes, adding the peas 5 minutes before the end of the cooking time.
Stir in the lemon juice and salt. Finally, stir in the fresh coriander and almonds. Serve with flatbread, chapattis or rice.
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