Butternut Squash DAL
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Servings Prep Time
4people 10minutes
Cook Time
30minutes
Ingredients
Main Ingredients
Served with
  • 12 papadums( basmati rice or naan are alternatives)
Instructions
  1. Add lentils to broth and set aside.
  2. In a large, deep saucepan, melt butter over medium heat; saute onion for 3 min or until starting to soften.
  3. Add garlic, ginger, curry paste, salt and pepper; saute for 2 min or until softened.
  4. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
  5. Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender.
  6. Remove from heat and mash lightly with potato masher. Sprinkle cilantro.
  7. Serve with papadum, basmati rice, or naan.
Recipe Notes

Nutritional Value Per Serving

  • Energy: 304 cal
  • Protein: 18 g
  • Carbohydrate: 50 g
  • Fat: 5 g
  • Fibre: 8.4 g
  • Sodium: 492 mg
  • Calcium: 211 mg

Share this: