Butternut Squash Lentil Dahl Recipe
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Jump to RecipeThis butternut squash lentil dahl recipe is loaded with fresh vegetables, high protein red lentils, and warm spices for a simple and hearty meal! An Indian-inspired lentil dish that is easy to make and is perfect for a quick weeknight dinner.
Serve over fresh basmati rice with a side of sourdough garlic naan!
Want more cozy lentil recipes? Try our vegan Bolognese sauce with lentils, our French carrot lentil soup, and our hearty black lentil salad.
If you’re looking for a tasty & cozy plant-based dinner recipe, this red lentil and butternut squash dahl has is a true weeknight favorite! The squash gives this dahl a nice natural sweetness, which perfectly compliments the spice. This was an amazing dinner loaded onto sourdough garlic naan.
It’s quick and easy, and can be made with fresh or frozen vegetables! And it freezes well – so make a big batch, and store some for later. Freezing directions below!
Why this recipe works
- It’s bright, fresh, and has amazing flavor!
- It’s made with simple ingredients like red lentils, squash, and spices.
- Ready in 30 minutes, it’s a great weeknight dinner idea!
- Meal prep or make this dahl ahead of time.
- It’s a tasty, hearty, and satisfying plant-based recipe. Vegan and dairy free.
Ingredients You’ll Need
- Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor – warm and rich.
- Cumin: also adds a really nice flavor to this recipe – cumin has a lightly smokey flavor found in a lot of Indian recipes.
- Red Lentils: one of my favorite legumes to stock up on! I always keep a few lbs on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
- Butternut Squash – use fresh or frozen.
- Coconut Milk: I use unsweetened full-fat coconut milk, which I’d definitely recommend over lite coconut milk. The flavor makes this dish super rich and creamy without any dairy.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Substitutions and Variations
- In the fall and winter, I like to use fresh butternut squash which is in season. In the spring or summer, I opt for frozen cubed butternut squash which I can find at my local grocery store.
- I like to finish this recipe with fresh lime juice, but you can substitute lemon juice instead.
- If you don’t have red lentils, you can use brown or green lentils in this dish. Just make sure to add an extra 15 minutes of cooking time so the lentils are tender.
- Garnish with fresh herbs if you’d like, I like to add a big of fresh parsley or cilantro if I have it on hand.
How Do I Make Dahl with Butternut Squash?
Step 1: In a large pot, heat the coconut oil over low heat. Add the garlic and onion and sauté for 4 to 5 minutes until the vegetables are translucent. Sprinkle in the garam masala, salt, pepper, and cumin, and mix and sauté for another minute, stirring until the veggies are coated in the spice.
Step 2: Add the red lentils, butternut squash, tomatoes with juice, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes more until the red lentils are cooked all the way through.
Step 3: Remove from heat and stir in the coconut milk and spinach. The heat from the dahl will wilt the spinach.
Step 4: Stir well! Serve over fresh basmati rice, and finish the dish with a squeeze of fresh lime juice. Enjoy.
Recipe FAQs
You can enjoy dahl on it’s own, but I like to serve it with a long-grain basmati rice and naan bread.
Yes, this lentil dahl recipe is a fantastic option to freeze and enjoy later! Wait until the dahl cools, then portion it into individual servings into freezer bags, or into mason jars with air-tight lids. Freeze for up to 6 months. To enjoy, thaw and heat in a sauce pan.
For leftover dahl, I like to store it in an airtight container, and refrigerate for up to 3 days. Or freeze it for later (see my recipe note above).
Expert Tips
- When chopping the butternut squash, make them roughly the same size, about 1/2 inch thick. You want the pieces small enough to be bite-sized and consistent throughout the dahl.
- For a spicy lentil dahl, top with red pepper flakes, or add 1/4 teaspoon cayenne pepper into the dish while cooking!
- This recipe is great to meal prep! Make the dahl, and store it in individual containers for quick meals on the go. Heat and enjoy!
More Lentil Recipe Ideas
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Butternut Squash Lentil Dahl
Ingredients
- 1 tablespoons coconut oil
- 1 sweet onion chopped
- 4 cloves garlic
- 1 teaspoon garam masala
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon cumin
- 2 cups red lentils
- 3 cups butternut squash diced
- 1 bell pepper chopped
- 1 14 ounce Diced Tomatoes
- 4 cups Vegetable Stock
- 1 cup coconut milk
- 2 cups fresh spinach
- 1 tablespoon lime juice
Instructions
- In a large pot, heat the coconut oil over low heat. Add the garlic and onion and saute for 4 to 5 minutes until the vegetables are translucent. Add the garam masala, salt, pepper, and cumin, and mix and saute for another minute, stirring until the veggies are coated in the spice.
- Add the red lentils, butternut squash, bell pepper, tomatoes with juice, and vegetable stock and bring to a boil. Reduce to a simmer, cover, and cook for 20 minutes more until the red lentils are cooked all the way through.
- Remove from heat and stir in the coconut milk and spinach. The heat from the dahl will wilt the spinach.
- Serve over fresh basmati rice, and finish the dish with a squeeze of fresh lime juice. Enjoy.
Notes
Pro Tips
-
- When chopping the butternut squash, make them roughly the same size, about 1/2 inch thick. You want the pieces small enough to be bite-sized and consistent throughout the dahl.
-
- For a spicy lentil dahl, top with red pepper flakes, or add 1/4 teaspoon cayenne pepper into the dish while cooking!
-
- This recipe is great to meal prep! Make the dahl, and store it in individual containers for quick meals on the go. Heat and enjoy!
Substitutions and Variations
- In the fall and winter, I like to use fresh butternut squash which is in season. In the spring or summer, I opt for frozen cubed butternut squash which I can find at my local grocery store.
- I like to finish this recipe with fresh lime juice, but you can substitute lemon juice instead.
- If you don’t have red lentils, you can use brown or green lentils in this dish. Just make sure to add an extra 15 minutes of cooking time so the lentils are tender.
- Garnish with fresh herbs if you’d like, I like to add a big of fresh parsley or cilantro if I have it on hand.
Nutrition
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