Creamy Butternut Squash and Red Lentil Dal

14 48 456
Ingredients Minutes Calories
Prep Cook Servings
8 min 40 min 6
Like a warm velvety hug. This mix of traditional Dal with butternut squash and tomato makes the most comforting dish to eat on a fall day. Use the Instant Pot!


1 squash Butternut squash (diced into 3cm squares)
1 medium Yellow onion (diced small)
2 clove(s) Garlic (pressed)
2 cup Red lentils, split (rinsed well)
1 jar (680ml) Passata
1 l Water
1 tsp Coriander seed (cilantro) (freshly ground)
1 tsp Coriander, ground
1 tsp Cumin
1 tsp Turmeric, powder
1 dash Black pepper (freshly ground)
3 pepper(s) Red chili pepper (also chile or chilli) (chopped, optional)
2 tbsp Butter, unsalted
1 1/2 tsp Kosher salt


1. Place all ingredients into a slow cooker or instant pot and set the timing to stew. Enjoy!

Nutrition Facts

Per Portion

Calories 456
Calories from fat 48
Calories from saturated fat 24.0
Total Fat 5.3 g
Saturated Fat 2.7 g
Trans Fat 0.2 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 1.3 g
Cholesterol 10.3 mg
Sodium 1088 mg
Potassium 2063 mg
Total Carbohydrate 80 g
Dietary Fiber 13.4 g
Sugars 14.0 g
Protein 21.6 g

Dietary servings

Per Portion

Meat Alternative 1.2
Vegetables 6.2

Energy sources




are an important source of plant-based protein and are high in fiber


is a power-packed veggie high in vitamin A and C which are antioxidants, great for immune health


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