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Butternut Squash Lentil Dahl Recipe (Vegan, Gluten Free, Dairy Free)

This butternut squash lentil dahl recipe is loaded with fresh vegetables, high protein red lentils, and warm spices for a vegan and gluten free meal!  This delicious Indian-inspired lentil dish is simple to make and is perfect for an easy weeknight dinner. Serve over fresh basmati rice with a side of garlic naan.
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Red lentil dahl has always been one of our weeknight favorites – and this butternut squash dahl amps this dish up with fresh healthy produce!  The squash gives this dahl a really nice sweetness, which perfectly compliments the spice. This was an amazing dinner loaded onto my sourdough garlic naan.  Since we haven’t been able to go to restaurants much in the past year, I wanted to bring some delicious Indian food home to us!  This butternut squash lentil dahl recipe was the perfect passport abroad.

This Red Lentil Squash Dahl Recipe Is:

  • Bright
  • Fresh
  • Simple
  • Loaded with Flavor
  • Perfectly Spiced
  • Sweet
  • Vegan, Gluten Free, and Dairy Free
  • Great for an Easy Weeknight Meal!

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Make this Dahl with Frozen Vegetables For a Weeknight Win!

I used frozen butternut squash for this recipe instead of fresh – but either works perfectly in this dahl. This is a great way to transform extra butternut squash into a bright and healthy dish the whole family can enjoy. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing dahl in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.

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What’s In This Vegan Butternut Squash Lentil Dahl Recipe?

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Easy Weeknight Dahl Recipe

This red lentil butternut squash dahl is what I call an Easy Weeknight Meal – which is on your table in about 30 minutes.  These quick and simple recipes are perfect for those nights when you want a healthy homecooked meal but don’t want to spend hours in the kitchen. I have a whole section of The Herbeevore dedicated to Easy Weeknight Meals, that are great for the whole family. From soups and stews, to pastas and proteins – a healthy meal can be on your table in no time.  Even faster than ordering takeout!

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How Do I Make Dahl with Butternut Squash?

  1. 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. Sprinkle in the garam masala, salt, pepper, and cumin, and mix and saute for another minute, stirring until the veggies are coated in the spice.
  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.
  3. Remove from heat and stir in the coconut milk and spinach. The heat from the dahl will wilt the spinach.
  4. Serve over fresh basmati rice, and finish the dish with a squeeze of fresh lime juice.  Enjoy.
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Other Vegan Indian Dishes You’ll Love

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Get the Same Ingredients For This Vegan and Gluten Free Dahl Recipe!

As always, if you make this vegan and gluten free butternut dahl recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Butternut Squash Lentil Dahl (Vegan, GF)

The Herbeevore
This butternut squash lentil dahl recipe is loaded with fresh vegetables, high protein red lentils, and warm spices for a vegan and gluten free meal!  This delicious Indian-inspired lentil dish is simple to make and is perfect for an easy weeknight dinner. Serve over fresh basmati rice with a side of garlic naan.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner, Soup
Cuisine American, Indian
Servings 6 servings
Calories 373 kcal

Ingredients
  

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, 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.

Nutrition

Calories: 373kcalCarbohydrates: 53gProtein: 18gFat: 11gSaturated Fat: 9gSodium: 1042mgPotassium: 1134mgFiber: 21gSugar: 7gVitamin A: 8824IUVitamin C: 30mgCalcium: 117mgIron: 7mg
Keyword Butternut Squash Red Lentil Dahl, Dairy Free Red Lentil Dahl with Squash, Gluten Free Butternut Squash Dahl, Vegan Butternut Dahl Recipe with Red Lentils, Vegan RedLentil Butternut Squash Dahl Recipe, Vegetarian Indian Dahl with Squash
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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore!

Posted in American, Dairy Free, Dinners, Easy Weeknight Meals, Fall Recipes, Freezer Ingredients, Gluten Free, High Protein, Indian, Pantry Recipes, Soups, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

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