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Dinner recipe

Fragrant Red Lentil Squash Dal Rice with Lime and Coriander

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A mild vegan family dal with red lentils, butternut squash, coconut milk, tomatoes, spinach, lime, coriander, and basmati rice.

Start planningStart cookingIngredients
40 min650 kcal4 base servingsDinnerVeganFamily FriendlyBatch Friendly
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: red lentils, butternut squash, coconut milk, basmati rice

Dietary fit: Vegetarian, Vegan, Dairy-free, Gluten-free

Serving tip: Keep the chilli heat mild at the table; extra lime and coriander make the dal feel brighter without adding spice.

Red Lentil Squash Dal Rice plated and ready to serve.

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Ingredients

What you need

  • 250g red lentils
  • 600g butternut squash
  • 280g basmati rice
  • 1 onion
  • 3 cloves garlic
  • 30g fresh ginger
  • 1 tin chopped tomatoes
  • 400ml coconut milk
  • 150g baby spinach
  • 2 tsp mild curry powder
  • 1 tsp ground turmeric
  • 1 lime
  • 1 bunch fresh coriander
  • 1 tbsp olive oil

You'll also need

wide saucepan, lidded saucepan, fine sieve, grater, knife

Method

Step by step

Up to 8 clear steps
  1. Red Lentil Squash Dal Rice cooking step 1: Prep the dal.
    Step 1

    Prep the dal

    Finely chop the onion, grate the garlic and ginger, cut the butternut squash into 1.5cm cubes, rinse the red lentils until the water runs mostly clear, and roughly chop the coriander.

    10 min
  2. Red Lentil Squash Dal Rice cooking step 2: Cook the rice.
    Step 2

    Cook the rice

    Put the basmati rice in a lidded saucepan with 560ml water and a pinch of salt. Bring to the boil, cover, reduce the heat to low, and cook for 10 to 12 minutes, then leave covered off the heat.

    14 min
  3. Red Lentil Squash Dal Rice cooking step 3: Build the spice base.
    Step 3

    Build the spice base

    Heat the olive oil in a wide saucepan over a medium heat. Cook the onion for 4 minutes until glossy, then stir in the garlic, ginger, curry powder, and turmeric for 1 minute until fragrant.

    5 min
  4. Red Lentil Squash Dal Rice cooking step 4: Simmer the lentils.
    Step 4

    Simmer the lentils

    Stir in the butternut squash, red lentils, chopped tomatoes, coconut milk, and 500ml water. Bring to a simmer, cover loosely, and cook for 18 to 20 minutes, stirring often, until the lentils have softened and the squash crushes easily against the spoon. Add a small pinch of sugar only if the tomatoes taste sharp.

    20 min
  5. Red Lentil Squash Dal Rice cooking step 5: Wilt and brighten.
    Step 5

    Wilt and brighten

    Fold in the baby spinach for 2 minutes until just wilted. Squeeze in half the lime, stir through half the coriander, and loosen with a splash of hot water if the dal is thicker than spoonable.

    3 min
  6. Red Lentil Squash Dal Rice cooking step 6: Serve with rice.
    Step 6

    Serve with rice

    Fluff the rice with a fork, spoon it into bowls, top with the dal, and finish with the remaining coriander and lime wedges.

    3 min