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Red lentil dahl is the perfect warming dish to make this autumn. It’s incredibly healthy and packed with goodness for both you and your bubba. Lentils are rich in prebiotic fibre and protein, as well as a source of iron and vitamin B1. Dahl is also an excellent way to sneak some veggies into your bubba’s diet. I found the best way to do this was to blend some pre-roasted vegetables and add to the curry. I also love serving this dahl with cauliflower rice to sneak in another vegetable. Dahl is also an excellent way to introduce your Bubba to a range of spices that they may not have come across before. It is also an easy recipe to adapt for yourself: after serving your Bubba add some chilli oil and salt to your taste.  

¼ Butternut squash 

½ Red pepper 

1 Carrot 

1 cup Water

1 Onion 

1 ½ cups Red split lentils 

½ tbsp Garlic paste 

½ tbsp Ginger paste 

½ tbsp Ground cumin 

½ tbsp Ground coriander

½ tbsp Garam masala

1 tsp Turmeric  

1 cup Vegetable stock 

1 cup Chopped tomatoes 

½ can Coconut milk 

  1. Preheat the oven to 200°C. 

  2. Prepare the vegetables by peeling the butternut squash and carrot. Cut the squash into 2cm cubes and the carrot and pepper into quarters.  

  3. Cover in oil and roast for 20 minutes until soft. Meanwhile, dice the onion and wash the lentils under running water until the water runs clear. 

  4. When ready blend the vegetables with a cup of water. 

  5. To start making the dahl, heat some oil Add the garlic paste, ginger paste and onion. Sautee until fragrant and the onions are translucent. 

  6. Next, add the ground cumin, ground coriander, garam masala and turmeric. Stir the spices together and add a little water to stop the spices from sticking to the bottom of the pan. Cook the spices off for a few minutes. 

  7. Add the vegetable stock, chopped tomatoes and the blended vegetable mixture to the pan before adding the lentils. 

  8. Bring the mixture to a simmer and cover with a lid. Leave to cook until the lentils are soft. This should take about 30 minutes. 

  9. Finally, once cooked stir in the coconut milk and simmer for another 10 minutes. 

  10. Serve with rice. 

Recipe by Francesca Byrne @ FAB by Nature

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