Butternut Squash Lentils

Butternut Squash Lentils #fooddonelight #lentils #dal #butternutsquash

Goal #3 for us this year is to eat more lentils – Butternut Squash Lentils/Dal.  Why?  They are really good for you.  They are full of fiber, iron, protein, phosphorus and magnesium.  They are also low in saturated fat and cholesterol.  In other words a win-win for us trying to keep my hubby’s cholesterol down.  A double bonus, my daughter absolutely loves lentils or in this case dal.  In our home Butternut Squash Lentils is simply known as Dal.

I really wasn’t familiar with dal until I met my hubby and he introduced me to one of his favorite  comfort meals, dal.  Dal is very important in the Parsi culture and is often cooked for auspicious occasions.  I started with what they consider an everyday dal, not too spicy, somewhat bland but still flavorful enough to really enjoy.  Now I make my own.  The first time we fed our daughter dal I thought for sure she would hate it.  She LOVED it!  She took to it like a fish in water.  It makes me wonder how much of the food we like is genetic too.  OK, much to introspective for this morning.

It is a lentil dish that is cooked down and pureed and served over rice.  My hubby likes his more of a thick gravy consistency, but you can make it more hearty like a chili.  I am somewhere in between.  I like it to have a little texture to it and not too runny.  My daughter doesn’t care.  She will eat it anyway I make it and ask for more!  I love that I can get some healthy protein in her without any poking and prodding.  What more can a Mom ask for?  Try it, you will LOVE it too!

Butternut Squash Lentils #fooddonelight #lentils #dal #butternutsquash

Yields 6 servings

Butternut Squash Lentils

5 minPrep Time

25 minCook Time

30 minTotal Time

Save RecipeSave Recipe


  • 2 cups butternut squash, peeled and cubed
  • 1 cup red Turkish or Mansoor Dal (Lentils)
  • 3 cups water
  • 1 tsp. turmeric
  • 1 1/2 tsp. kosher salt
  • 1 tbsp. light butter* you can substitute 1 tsp vegetable oil to make this vegan
  • 1 cup chopped onions
  • Masala:
  • 4 garlic cloves
  • 1 tsp. cumin seeds
  • 1 tsp. fennel seeds
  • 1/2 tsp. ground coriander
  • 1/2 jalapeno, chopped
  • 1/2 inch ginger, peeled and chopped


  1. In a small spice grinder or food processor, blend all the ingredients for the masala until it is a paste.
  2. In a pressure cooker over medium high heat, melt butter. Add masala and stir fry for 1 minute.
  3. Add onions and cook stirring occasionally until the onions are just starting to brown.
  4. Add butternut squash, lentils and water.
  5. Put top on and bring up to pressure. Cook for 10 minutes or until lentils are tender.
  6. Blend with an immersion blender. Add salt to taste. Serve over rice.
  7. If you don’t have a pressure cooker, use a large sauce pan. Add 4 cups water instead of 3. Bring to a boil and simmer for about 20 to 30 minutes or until the lentils are tender.



  1. I love butternut squash and fresh ginger is pretty tasty as well - this looks like a dish that I could get used to. I am a new follower! I found your link on Flamingo Toes. I would love for you to link up to my weekly linky party Fluster Muster on Wednesday’s @ http://www.FlusterBuster.com.
  2. My husband loves lentils & Dal - with that added squash is genius!!! Thanks so much! I'm stopping by from Mealtime Monday blog hop. Thanks Angie godsgrowinggarden.com
  3. Coming over to visit from Melt in your mouth Monday. This looks REALLY good. I love butternut squash. Please feel free to stop over and link it up with "Try a New Recipe Tuesday." I'd love to have you join us.
  4. I'm a big fan of lentils too. I have a recipe on my blog to cook them with pumpkin, but I haven't tried butternut squash, sounds great.
  5. Thanks so much for linking this yummy recipe up at my link party today... I hope you'll come back again next week :) xoxo~ Ruthie
  6. Katherines Corner says
    we love lentils! This looks delish Thank you for sharing at the Thursday Favorite Things hop xo


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