Date posted: 05/01/2023

Burmese lime leaf and lemongrass coconut dhal with roast squash

  • Serves 10
  • Timing: 40 mins
Votes: 0 Average: 0


Vegetable oil 200ml
Cumin seeds 150g
Butternut squash 10 wedges
White onion, sliced 500g
Burmese lime leaf lemongrass paste 500g
Red lentils 1kg
Water 750ml
Coconut milk 2 tins
Everyday Favourites tinned chopped tomatoes 1kg
Fresh coriander 100g


  1. Add 100ml oil and the cumin seeds to the squash, season with salt and pepper, and roast for 15-120 mins until tender
  2. Brown the sliced onions in 100ml of oil in a saucepan
  3. Add the paste, stir fry, and add the lentils
  4. Add the water, coconut milk and tomatoes, and simmer until tender
  5. Finish with chopped coriander, season to taste, and serve with a wedge of squash on top
Optional extra - make a pesto with garlic, ginger, toasted pumpkin seed, lime and left over carrot tops (or any other leaf)
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