In continuation of our recipes inspired by Indian cuisine, we share with you the Golden Dahl, a rich nourishing lentil stew.

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Appetizer / Entree
For four people


500g cleaned, peeled butternut squash
150g yellow lentils
30g golden raisins
2 bunches of small spring onions
2 cloves of garlic
2 tbsp freshly grated ginger
1 small branch of thyme
1 bay leaf
25cl coconut milk
3 tbsp Sambar spices or Thali curry (available in Indian food stores)
1/2 tsp powdered turmeric
1 1/2 liters chicken or vegetable stock
Neutral vegetable oil such as colza or sunflower oil
Fresh coriander leaves, to garnish


Cut the squash into regular cubes of approximately 2cm each.
Peel the onions and, if they are large, cut them in half. You may reserve the stems for another use.
Crush the cloves of garlic.
Rinse the lentils and drain them well.


Heat the chicken or vegetable stock.


Put the raisins in a small bowl and cover them with a ladleful of hot stock. Leave them to soften for at least 30 minutes.


Heat a few tablespoons of oil in a large pot that you will be able to cover in the next steps.
Sweat the onions in the pot over medium heat and add the garlic, ginger, and spices. Stir the mixture and then immediately add the squash, thyme, and bay leaf. Add a pinch of salt. You may have to add a little more oil to keep the vegetables from sticking.


When the vegetables are sautéed, add the lentils. Stir the mixture and immediately add the hot stock. Cover and boil gently for 30 minutes.


Add the strained raisins and coconut milk and heat gently to bring the mixture up to temperature. Adjust the seasoning if necessary.


Serve immediately in large bowls, sprinkled with chopped coriander.