Warming Squash and Lentil Dal

Warming Squash and Lentil Dal

with Brown Rice

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What do you get when you combine squash with lentils, spices and diced tomatoes in a big pot? A delicious dal! Anything that uses one pot is magic in our books. It tastes pretty magical too!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

113 g

Red Onion

2 tbsp

Dal Spice Blend


200 g

Butternut Squash, cubes

1 unit

Vegetable Broth Concentrate

1 can

Diced Tomatoes

113 g

Red Lentils

113 g

Baby Spinach

100 g

Greek Yogurt


½ cup

Sprouted Brown Rice

10 g


10 g


30 g


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2623 kJ
Calories627 kcal
Fat6 g
Saturated Fat1 g
Carbohydrate119 g
Sugar13 g
Dietary Fiber15 g
Protein29 g
Cholesterol5 mg
Sodium914 mg
Utensilsarrow down iconarrow down icon
Measuring Cups
Small pot
Garlic Press
Measuring Spoons
Medium Pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* In a small pot, combine the rice with 1 1/4 cups water. Bring it to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 28-30 min. (Drain any excess liquid from the rice when it's done cooking.)


Meanwhile, roughly chop the cilantro. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger.


Heat a medium pot over medium-high heat. Add a drizzle of oil, then the red onions. Cook until the onion softens, 3-4 min. Add the garlic, ginger and dal spice. Cook until fragrant, 1 min.


Add the squash, broth concentrate, diced tomatoes, lentils and 2 cups water to the pot. Bring to a boil, then reduce heat to medium. Cover and simmer, stirring often to prevent the lentils from sticking to the bottom of the pan, until the lentils and squash are tender, 15-18 min.


Add the spinach to the dal and stir until wilted, 1-2 min. Season with salt and pepper. In a small bowl, stir together half the cilantro and yogurt.