Butternut Squash Coconut Dahl 🎃
Eli loves dahl and it has always been one of my favourite meals to make for him. In fact, dahl was one of the very first meals he ever ate. It’s naturally soft, comforting and packed with nutrients, making it a brilliant option for babies, toddlers and fussy eaters alike.
For selective eaters, dahl can be a great way to introduce different flavours in a gentle and familiar texture. It’s mild, easy to eat and perfect for little ones who prefer softer foods.
One of the reasons I love this meal so much is because it’s incredibly nourishing for growing children:
Lentils provide protein, fibre and iron — important for growth and development
Butternut squash contains vitamin C and beta carotene
Coconut milk adds energy and healthy fats, which are important for little children
Fresh ginger, garlic and turmeric contain natural anti-inflammatory compounds
This recipe also works really well for babies needing iron-rich foods, especially from around 6 months onwards when iron requirements increase. Pairing lentils with vitamin C-rich vegetables like butternut squash can help support iron absorption too.
The best part? It only takes about 15 minutes to prepare, then you can come home to a delicious, comforting steaming bowl of dahl 🤤🤤
Ingredients (makes a large slow cooker pot)
1 Tbsp oil
1 large white onion,diced
4 garlic cloves, crushed
10g chopped ginger
30g chopped fresh turmeric
1.5tbsp garam masala
1 tbsp Tikka masala spice mix (or turmeric)
1 tin full fat coconut milk
1 tin chopped tomatoes
300g red split lentils
150g chopped butternut squash
500-600ml stock (you can always add less to start and more if needed)
Method
Fry garlic, ginger, turmeric and the onion in a pan, until golden. Add to the slow cooker, alongside everything else. I cooked it for:
2.5 hours on high temperature
3 hours on medium temperature
Stir occasionally. Adapt timings to preference ( I like a very soft / almost puree consistency Dahl).
Serve with rice, yoghurt, mango chutney and crunchy veg 👌👌