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Butternut Squash Lentil Dahl Recipe

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This butternut squash lentil dahl recipe is loaded with fresh vegetables, high protein red lentils, and warm spices for a simple and hearty meal!  This delicious Indian-inspired lentil dish is easy 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!

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!

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

See the recipe card below for full ingredient amounts and recipe instructions!

  • Coconut Oil
  • Onion
  • Garam Masala: I love this amazing garam masala spice blend, which gives this dish an incredible depth of flavor!
  • Salt & Pepper
  • Fresh garlic
  • 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 of these on hand, they are great to throw into soups like this as they dissolve and you can’t even tell they are there.
  • Diced Tomatoes
  • Butternut Squash
  • 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.
  • Spinach
  • Fresh Lime Juice
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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.

Browse our 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 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.
  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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More Vegan Indian Dishes You’ll Love

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Butternut Squash Lentil Dahl

Kelly Jensen
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 3 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Soup
Cuisine American, Indian
Servings 6 servings
Calories 373 kcal

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 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, 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
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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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

2 Comments

  1. Pingback:Lentil Sloppy Joes Recipe with Cooked or Canned Lentils

  2. Pingback:Creamy Butternut Squash Risotto with Kale Recipe

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