The Best Squash Daal

This is a good recipe to cook up at the weekend, so that you can enjoy it during the week. It’s great on its own with flat bread and rice, or as a side dish for curry night. It’s also quite good as an emergency sandwich filler!

Ingredients: serves 6
(Don’t be frightened – most of this long looking list are readily available spices)

  • 500g orange lentils
  • 1 butternut squash (or similar sized squash), roasted in chunks (or leftover veggies from a roast)
  • 2l water
  • 1 onion, diced
  • 2 tomato, chopped finely
  • 5-6 clove garlic, minced
  • half inch root ginger, peeled and minced
  • 2tsp ground turmeric
  • 1 tsp mustard seed
  • 1 tsp cumin seed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • quarter tsp cinnamon
  • 1.5tsp nigella seeds
  • 2 tsp sea salt
  • 1 tsp pepper
  • 1 tbsp coconut oil (or rapeseed oil will be fine)
  • juice of half a lemon


  1. Boil the lentils in the water with black pepper and turmeric for 30 mins until soft. If it starts to run dry, add a little more water.
  2. Meanwhile, dry toast the remaining spices in a non-stick frying pan until the mustard seeds start to pop and grind up in a pestle and mortar*
  3. Fry the onion on a medium heat in coconut oil (or rapeseed) until it is translucent (use the same non-stick pan after you’ve fried the spices)
  4. Add the garlic, ginger and spices to the onions and cook for 3 minutes on a medium heat
  5. Add the tomato and squash (or veggie leftovers) and cook for 5 minutes on a low heat
  6. Add the onion/squash mixture to the cooked lentils
  7. Season with salt and lemon juice(*If you can’t be bothered with this part, then ditch the mustard seeds and cumin seeds, and add your spices in step 4)