Butternut squash parsnip dahl

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 160.7
  • Total Fat: 3.2 g
  • Cholesterol: 0.5 mg
  • Sodium: 194.0 mg
  • Total Carbs: 31.0 g
  • Dietary Fiber: 6.0 g
  • Protein: 2.8 g

View full nutritional breakdown of Butternut squash parsnip dahl calories by ingredient
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Number of Servings: 8


    Butternut Squash, 2 cup, cubes
    Parsnips, 6 parsnip (9" long) cubed
    *Dahl Makhani (lentils, split yellow), 100 gram(s)
    *Tomatoes, red, ripe, canned, wedges in tomato juice, 2 cup
    water 1-2 cups
    Garlic, 6 cloves
    *Cumin seed, 1 tbsp
    Olive Oil, 1 tbsp


Roast butternut squash, parsnip, garlic and cumin seeds sprinkling with oil, until soft (about 30 mins). Cook lentils in water and tomatoes until soft (about 30 mins). Combine ingredients and cook for a further five minutes. season to taste with salt and pepper. Serve with wholemeal pitta bread and green salad.

Serving Size: makes 8 1 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user SAMANTHAKIT07.

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