Lentil Butternut Dahl

We all currently need alternative ways to spruce up our canned goods and although I would usually cook lentils from scratch, throwing in a can means this dahl comes together so quickly! I love to thicken up my sauces with nut or seed butters, tahini in this instance, and add a pop of extra colour and freshness with some pomegranate!

I went with butternut but with the nature of not wanting to go to the grocery store for ingredients you might not have at hand you could replace it with sweet potato chunks, or another type of pumpkin! You could also add in any leftover vegetables you might have at hand.

If you want to make it go a little further you could serve it up with rice, piled into a baked potato or a side of flatbread or some fresh or toasted sourdough. If you’re not vegan you could also serve it with a fried egg on top for breakfast or like I sometimes do with leftover bolognese, you could scramble it through some eggs just as easily.

Basically there is no need to fret if you don’t have the ingredients as I’ve listed them. You could use any kind of canned lentils that you fancy. I reckon if you’re a peanut butter lover it could also easily replace the tahini.

Let me know if you make any different substitutions that turn out amazingly! Either down below or over on Instagram @peachypalate

Lentil Butternut Dahl

Print Recipe
By Serves: 4 Prep Time: 10 minutes Cooking Time: 20 minutes


  • 1 tbsp olive oil
  • 2 garlic cloves, minced or 1 tsp garlic powder
  • 1 onion of choice finely diced or 1 tsp onion powder
  • 1 small butternut squash, peeled, deseeded and diced into bite sized chunks
  • 2 cans green or puy lentils, drained and rinsed well
  • 600ml passata or 1.5 cans of chopped tomatoes
  • 1 tsp cumin
  • 1 tsp coriander
  • ½ tsp ground ginger
  • ½ tsp cayenne pepper or more to desired level of spice!
  • 160ml water
  • 2 tbsp tahini
  • ½ tsp sea salt, or to desired taste
  • Coriander, dairy free or yogurt of choice, pomegranate arils to serve



Heat oil in a large deep pot.


Add the garlic and onion if using and cook out for 5 minutes. If using powders move straight to adding the squash to the pan and cook for 5 minutes or a further five minutes if using fresh garlic and onion!


Add the lentils through to the water. Bring to the boil and leave to simmer for 15 minutes.


Add the tahini and stir through to combine. Allow to simmer for a further 5 minutes.


You may wish to add more liquid depending on desired level of thickness! I like mine super thick, think stick to the ribs comfort food!


Serve topped with coriander, dairy free or yogurt of choice and some pomegranate arils.

You Might Also Like

%d bloggers like this: