Butternut Dahl

We all currently need alternative ways to spruce up our canned goods and, although I would usually cook lentils from scratch, throwing in tinned ones means this dahl comes together much more quickly.

I love to thicken up my sauces with nut or seed butters (tahini in this instance) and add a pop of extra colour and freshness with a handful of pomegranate seeds (actually known as arils, because of their outer sweet red flesh).

Preparation Time - 10 minutes

Cooking Time - 20 minutes

Servings - 4



  1. Heat oil in a large, deep pot.
  2. Add the garlic and onion if using fresh and cook out for 5 minutes. (If using powders, move straight to adding the squash to the pan and cook for 5 minutes.)  Otherwise, cook for a further five minutes before adding the squash, if using fresh garlic and onion.
  3. Add the lentils through to the water. Bring to the boil and leave to simmer for 15 minutes.
  4. Add the tahini and stir through to combine. Allow to simmer for a further 5 minutes.
  5. You may wish to add more liquid, depending on your desired consistency. I like mine super thick (think stick-to-the-ribs comfort food!).
  6. Serve topped with fresh coriander, dairy-free or natural yogurt of choice, and some beautiful red pomegranate arils/seeds.