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Dietary Specials - Gluten Free - it's my choice

butternut squash and broccoli style dahl

Ingredients:

15mlsp (1 tbsp) sunflower oil
1 green pepper – deseeded and diced
1 green chilli – deseeded and diced
5mlsp (1 tsp) ground cumin
4 large spring onions – topped, tailed and sliced
225g (8oz) butternut squash– peeled weight, diced
410g tin green lentils – drained
85g (3oz) brown rice
568ml (1pt) vegetable stock – gluten free
200g (7oz) broccoli
25g (1oz) toasted flaked almonds

Method:

1. Heat oil in a large pan, fry green pepper, chilli and spring onions for 2 minutes.
2. Add the cumin, diced butternut squash, rice and lentils, fry for a further minute before adding the stock.
3. Bring to the boil and then reduce to a simmer for 15 minutes, add the broccoli florets and cook a further 10 minutes, the mixture should be quite thick.
4. Serve topped with the toasted almonds accompanied with the warm naan bread.