2-3 squash, depending on size
200g Puy lentils, rinsed
1 red onion, chopped
3 cloves garlic, finely chopped or pressed
2 tomatoes, roughly chopped
30g fresh root ginger, ½ finely chopped and ½ cut into thin strips
1 tsp cumin seeds
1 tsp chilli flakes
½ tsp ground turmeric
1 ½ tsp ground coriander
1 tsp garam masala
Handful fresh coriander, chopped
Seeds of one pomegranate - optional
Preheat the oven to 180c
Cut the top off the squash and scoop out the seeds.
The seeds can be rinsed, dried and roasted – just spread them out on a baking tray, sprinkle with a little salt and chilli flakes, coriander seeds (or chopped rosemary is amazing) and drizzle with olive oil. Roast for 10 mins or so. If the seeds are very thick – depends which squash you use - you might need to boil them for 10 mins first.
Wipe some oil inside and over the skin of your squash and roast in oven for 45 mins
Meanwhile make your Dhal…. Heat 1 tbsp oil in a saucepan and add the cumin seeds, fry for about 30 seconds.
Add the onion and gently fry for 5 mins, then add the garlic and cook for another minute
Stir in the lentils, tomatoes, spices, ginger, ½ tsp salt and 300ml water
Bring to a gently boil and simmer for 30 mins or until lentils soft. You can puree half the dhal for a smoother consistency or leave as is
After 45 mins take the squash out of the oven, fill with the dhal and return to oven for another 10-15 mins
Top with chopped coriander and the roasted seeds.
You can also sprinkle some pomegranate seeds over for added colour, sweetness and texture!
Any leftover dhal is fabulous with poached eggs and spinach, served with rice and leafy greens or combine with a mixed salad and take to work for your lunch.