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Dietary Specials - Gluten Free - it's my choice

butternut squash and broccoli style dahl

This hearty vegetarian dish is a great winter warmer, with an added spicy kick. You could serve with lamb kebabs or lamb chops if you would prefer a meat version. Our gluten free recipe for garlic and coriander ciabatta slices are perfect for dipping or mopping up this mouth-watering main.

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Ingredients

1 tbsp sunflower oil
1 green pepper - deseeded and diced
1 green chilli - deseeded and diced
1 tsp ground cumin
4 large spring onions - topped, tailed and sliced
225g butternut squash - peeled weight, diced
400g tin green lentils - drained
85g easy cook rice
500ml vegetable stock - gluten free
200g broccoli broken into small florets
25g toasted flaked almonds

Method

1. Heat oil in a large pan, fry green pepper, chill and spring onions for 2 minutes.

2. Add the cumin, diced butternut squash and rice, fry for a further minute before adding the stock.

3. Bring to the boil and then reduce to a simmer for 8 minutes. Add the broccoli florets and lentils and cook a further 10 minutes, the mixture should be quite thick.

4. Serve topped with the toasted almonds.