Recipe
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Fragrant Red Lentil Squash Dal Rice with Lime and Coriander
A mild vegan family dal with red lentils, butternut squash, coconut milk, tomatoes, spinach, lime, coriander, and basmati rice.
40 min650 kcal4 base servings
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.
Nutrition
Estimated nutrition per serving
650 kcalEstimated 2 of 5 a day
| Typical values | per serving |
|---|---|
| Energy | 650 kcal |
| Protein | 25g |
| Carbohydrate | 73.1g |
| of which sugars | 13.2g |
| Fat | 23.1g |
| of which saturates | 6.5g |
| Fibre | 8g |
| Salt | 1g |
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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.
Timer: 10 min