Vegan Red Lentil Dahl

A hearty one-pot vegan red lentil dahl packed with cauliflower, butternut squash and aromatic spices. Perfect for quick, wholesome dinners or meal prep.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Ingredients

2 tablespoons olive oil
1 medium brown onion, sliced
4 cloves garlic, minced or pressed
2 teaspoons garam masala
2 teaspoons turmeric
1 small butternut squash, cut into ½ inch (1 cm) cubes
1 small cauliflower
1 can diced tomatoes
2 cups vegetable stock
1 cup dry red lentils
½ teaspoon salt, or to taste

Instructions

Heat olive oil in a pan, toss in the sliced onions and cook on a gentle heat for 5 minutes, stirring occasionally.
Add minced garlic, garam masala, turmeric, and a splash of water, then cook the paste for about 1 minute.
Toss in the chopped butternut squash, cauliflower, lentils and tomatoes. Pour in the vegetable stock, season with salt and bring everything to a boil.
Turn the heat to medium low, cover with a lid and let it simmer for 25-30 minutes, or until the vegetables are cooked through and the sauce has thickened.
Remove from heat, give it a taste and adjust seasoning if needed. Serve it over steamed basmati rice or with warm naan or chapattis for a traditional meal.

Nutrition