Creamy Butternut Squash & Red Lentil Dahl

This is what I make when I want something warm, filling, and deeply orange. It's naturally vegan, endlessly forgiving, and tastes even better the next day. The lentils make it creamy without any cream. The spices are warming but not aggressive.

Why it's gut-friendly: Red lentils are one of the easiest pulses to digest. Butternut squash is rich in soluble fibre and vitamin A. Ginger, turmeric, and cumin are all anti-inflammatory and supportive of digestion.

Ingredients (Serves 4):

• 1 tbsp coconut oil
• 1 onion, finely chopped (omit for low FODMAP)
• 1 tbsp fresh ginger, grated
• 2 garlic cloves, crushed (omit for low FODMAP)
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp ground coriander
• 200g red lentils, rinsed
• 1 small butternut squash, peeled and chopped into chunks (about 500g prepared weight)
• 1 x 400ml tin of coconut milk
• 750ml vegetable stock
• Juice of ½ lemon
• Salt and pepper
• Fresh coriander and steamed rice or naan to serve

Method:

1. Heat the coconut oil in a large pot over medium heat. Add the onion (if using) and cook for 5 minutes until soft.
2. Add the ginger, garlic (if using), turmeric, cumin, and coriander. Cook for 1 minute until fragrant.
3. Add the rinsed lentils, butternut squash, coconut milk, and stock. Stir to combine.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the lentils are soft and the squash is tender.
5. Use a stick blender to partially blend—you want it creamy but with some texture. (Or just stir vigorously with a spoon.)
6. Stir in the lemon juice and season with salt and pepper.
7. Serve with steamed rice or warm naan, scattered with fresh coriander.