Packed full of protein and Schwartz spices, this heart-warming Butternut Squash, Ginger and Turmeric Lentil dhal is perfect for both adults and children. It has the all the ingredients for clearing out food in the kitchen from the lentils in the back of your cupboard to butternut squash that’s been sitting in your fridge for a while, and even the frozen spinach that’s still in the freezer.
This is an easy one pot supper and you’ll have plenty left over for lunch the next day too (and a few more days after that, just store in an airtight container in the fridge), perfect for a simple and healthy dinner on busy weeknights. It’s also gluten and dairy free as well as vegan-friendly, so you can cater for everyone!
1 . Set the oven to 220°C / 425°F / Gas Mark 7. Roast the butternut squash with 2 tbsp Schwartz Ground Cumin and 2 tbsp Schwartz Ground Coriander, until soft. About 30-40 minutes.
2 .Fry the onion in a drizzle of vegetable oil until soft and translucent. Add the Schwartz Spice mix to your onions and cook until fragrant.
3. Add the lentils, coconut milk, water and vegetable stock. Bring to a simmer and cook until the lentils are soft, stirring frequently.
4. Add vegetable oil to a pan and fry Schwartz Mustard Seeds and Schwartz Fennel Seeds until the mustard seeds begin to pop. (Make sure not to burn the spices otherwise they become bitter)
5. Add the roasted butternut squash, spinach, lime juice and zest, finally top with fried Schwartz spices and fresh coriander to the lentil mix. Season to taste and serve.