Surplus Supper: Spinach, Squash & Lentil Dahl with Raita from Alpro

Preparation time: 15 minutes

Cooking time: 40 minutes


2 tbsp oil
2 white onions, finely chopped
2 garlic cloves, crushed
Large piece of ginger, peeled and finely chopped
2 red chillies, finely chopped
2 tsp ground turmeric
2 tsp ground cumin
2 tsp coriander
800g butternut squash, peeled, deseeded and cut into even 1cm cubes
500g red split lentils
600ml reduced salt vegetable stock
600ml Alpro No Sugars Almond drink
160g fresh spinach
Fresh coriander for garnish

For the Raita

Handful of fresh mint, finely chopped
Half a cucumber, seeds removed and diced
1 green chilli, finely chopped
200g Alpro Plain No Sugars alternative to yogurt
Black pepper to season

(Serves 8)


  1. Heat 2 tbsp oil in a large pan with a tight-fitting lid. Add the chopped onion and cook over a low heat for 5 minutes, stirring occasionally until softened.
  2. Add the crushed garlic cloves, chopped ginger and red chillies and cook for a further 1 minute. Add the turmeric, cumin, coriander and cook for 1 minute more.
  3. Turn up the heat to medium, add the squash cubes and stir everything together so the squash is coated in the spice mixture.
  4. Stir in the red split lentils, vegetable stock and Alpro No Sugars Almond drink. Bring to the boil, then reduce the heat, cover and cook for 30 minutes until the lentils are tender.
  5. Meanwhile, mix together all the ingredients for the raita. Cover with cling film and chill in fridge until ready to serve.
  6. To finish, taste and adjust the seasoning of the dahl, then gently stir in the spinach. Cook for another 2-3 minutes.
  7. Top with chopped coriander leaves, a lovely dollop of raita and serve with naan breads, rice or chapatti.