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Spiced rice and lentils with roast squash

Name: Spiced rice and lentils with roast squash
Cook time: 40 h
Total time: 40 h
Yield: Serves 4
Cuisine: Indian recipes
Ingredients: 500g butternut squash or pumpkin, cut into wedges; 3 tbsp olive oil; 130g basmati rice; 200g split red lentils; 1 onion, finely chopped; 1 thumb-size piece ginger, grated; 2 garlic cloves, crushed; 2 tsp turmeric; 2 tsp ground coriander; 2 tsp cumin seeds; 1-2 tsp medium chilli powder (to taste); 1.2 litres vegetable stock (gluten free if need be); 200g spinach leaves; Yogurt, chilli flakes and lime wedges to serve (optional)

By: Esther Clark

Published: 23 Mar 22
Updated: 26 May 25

Spiced rice and lentils with roast squash

This is a filling vegan dinner for four people. It takes its inspiration from centuries-old kitchari or khichdi, which is a traditionally Indian dish of slow-cooked rice and lentils. We’ve added roast squash, coconut yogurt and a squeeze of lime to this comforting dish.

Next time: Try GBBO star Chetna Makan’s Bengali khichdi.

Easy
February 2022

Test kitchen approved

Serves 4
Hands-on time 40 min

Next time: Try GBBO star Chetna Makan’s Bengali khichdi.

Nutrition: per serving

Calories: 67.4g (10.8g sugars)
Fat: 10.7g (1.7g saturated)
Protein: 19g
Carbohydrates: 67.4g (10.8g sugars)
Fibre: 9.2g
Salt: 0.4g

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Spiced rice and lentils with roast squash

Nutrition: per serving

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Spiced rice and lentils with roast squash

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