Red lentil dahl

Makes 2 servings. 30 minute cook time.

Goes great with basmati rice and naan or roti prata with a side of cucumber raita.


  • 1 cup red lentils, rinsed

  • 1 butternut squash (or any squash, really)

  • 2 tbsp olive oil, divided

  • 1 cinnamon stick

  • 4 cardamom pods

  • 1 cup diced yellow onion

  • 2 garlic cloves, minced or grated

  • 1 tbsp ginger root, finely minced or grated

  • 1 tsp ground turmeric

  • 1 tsp paprika

  • ½ tsp cumin

  • 1 tsp salt

  • 1 medium tomato, diced

  • 2 cups chicken broth

  • ½ cup coconut cream

  • Juice of half a lemon

  • Cilantro leaves, chopped, for garnish


  1. Preheat oven to 400 F.

  2. Cut squash in half and coat cut side with olive oil + season with salt and pepper. Place squash on baking sheet, cut-side down, and roast for ~20 minutes, until slightly browned and fork tender.

  3. Meanwhile, heat the oil in a large skillet set over medium heat. Add the cardamom pods and cinnamon stick; cook for 60 to 90 seconds, until fragrant.

  4. Add the onion and cook for 4 to 5 minutes, until the onions start turning translucent.

  5. Add the garlic and ginger and cook for 1 to 2 minutes, until fragrant.

  6. Add the turmeric, cumin, paprika, salt, and tomato to the pan. Cook until the tomato begins to fall apart, about 2 to 3 minutes. Remove and discard the cinnamon stick.

  7. Stir in the lentils and cook for a minute.

  8. Pour in the chicken broth, stir well and bring to a simmer. Let simmer for 20 minutes.

  9. Dice the cooked squash and add to the skillet (once it has been simmering for 20 minutes). Cook for another 15 minutes.

  10. Stir in coconut milk and add salt and pepper to taste, cook for another 5 minutes.

  11. Garnish with cilantro and serve!

This recipe is adapted from Cuisine 7 jours: Cuisine du Monde #7: Inde cookbook's Dahl de lentilles à la courge (p. 78)