Lentil Dhal ….

This recipe is number 1 of the 4 new dishes I aim to cook as part of my February Goals.

Dahl Ingredients


2 onions, chopped
4 garlic cloves, finely chopped
1cm piece of fresh ginger, grated
1 tbsp of cumin seeds (I didn’t have any so used ground cumin instead)
1 tbsp of black mustard seeds
2 tbsp of curry powder (I used medium)
6oz yellow split lentils (check the packet as they may need soaking & rinsing)
10oz butternut squash, peeled & diced
2 red peppers, deseeded and roughly chopped
2oz of baby leaf spinach
A large handful of fresh coriander

Fry the onions for 1-2 minutes. Add the garlic, ginger, cumin, mustard seeds and curry powder and cook for a further 1-2 minutes.

Lentils, Spices & Onions

Stir in the lentils and 1 pint of water and bring this to the boil. Add the squash, peppers and spinach, reduce the heat, cover and simmer for 15-20 minutes. Stir occasionally until the mixture is thick and the lentils are tender.


In a hot frying pan heat the chapattis for 2 minutes on each side.

Lentil Dahl

Finally stir in the coriander and serve.

This recipe made enough for 4 servings and freezes well.


5 thoughts on “Lentil Dhal ….

  1. Hi Baz and apologies for tempting your taste buds!

    The foot is coming on ‘leaps and bounds’ (excuse the pun) … I’m up to 3/4 weight bearing through the dodgy foot and next week can go full weight bearing, hooray! Back to the gym on March 1st … cant wait to get active again, it’s been too long.

  2. Pingback: Onwards & Upwards #3 …. | fit foot

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