Dal Stew with Roasted Butternut Squash and Apples

We all know that lentils are a staple of Indian cuisine.  And this time of year, we love to brighten them up with everything from sweet-tart organic apples and onions to the abundance of squash and pumpkin available at the farmers markets.  As always, we love the ease of Sukhi’s Home Chef Collection Spice Mixes, so for this colorful and satisfying winter stew, we used Sukhi’s Mix.  Serve with flatbread and raita or simply garnished with fresh cilantro leaves. *Quick Tip: Look for pre-cut organic butternut squash, such as those packaged by Eat Smart.

Dal Stew with Roasted Butternut Squash and Apples

Course Main Course, Side Dish, Vegan, Vegetarian
Cuisine Indian


  • 2 cups peeled and cubed butternut squash* or pumpkin
  • 1 small organic apple , cored and chopped
  • 1/2 small red onion , chopped
  • 1 cup split red lentils
  • 4 to 6 cups water
  • 1 teaspoon fine sea salt
  • 1 teaspoon canola or grapeseed oil
  • 1/2 tablespoon ground tumeric
  • 1 packet Sukhi's Dal Complete Spice Mix


  • Preheat oven to 425°. Spread butternut squash (or pumpkin), apple, and onion on a large shallow-rimmed baking sheet. Drizzle with a bit of grapeseed or olive oil and roast for 20 minutes or until just tender.
  • While vegetables are roasting, add lentils, water, and salt to a large pot. Heat oil in a small pan and stir in tumeric and Sukhi's Dal Complete Spice Mix. Add to lentils and bring to a boil, reduce heat to medium-low and let simmer until lentils are tender, but not mushy, about 20 minutes.
  • Stir in roasted vegetables, reserving a few bits for garnish. Taste and add more salt, if needed. Top with fresh chopped cilantro and serve warm.

Photo and recipe by Kim Sunée

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