With the winter fast approaching, these cold evenings are leaving us craving all things warm and comforting. Our Red Lentil Dal is the perfect healthy winter warmer for lunch or dinner.

Every region of India has its own version of the staple dal, which is essentially lentil soup. Here is our take on the native Red Lentil Dal of India.

Serves 4


1 tbsp sunflower oil

1 onion, finely chopped

1 garlic clove, finely chopped

1 tsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

½ tsp cayenne pepper

400g butternut squash, peeled and cut into 2cm pieces

400g can chopped tomato

1 can coconut milk

300g red lentil

1L vegetable stock

Bag of spinach, washed

Small pack coriander, roughly chopped


  1. Lightly toss the butternut squash in olive oil and roast, in a roasting tray, in a preheated oven (200 C) for 25 to 30 minutes, until tender and lightly browned.

  2. Put the oil and the onion in a saucepan, and cook for 5 mins. Stir in the garlic and cook for a further 2 minutes, then stir in the spices.

  3. Tip in the chopped tomatoes, stock and coconut milk and season well. Bring to the boil, then gently simmer for about 10 mins. Add the lentils and simmer for another 20 mins until the lentils are tender. Stir in the coriander, roasted butternut squash and spinach and enjoy!