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Overhead shot of squash and paneer on lentils

Spicy Lentils with Paneer and Caramelised Squash

These spicy lentils are cooked until soft and then served topped with cumin spiced paneer and caramelised kabocha squash for an easy vegetarian dinner which is packed with flavour!
Course Main Course
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 659kcal


For the Squash

  • ½ Kabocha Squash seeds removed and cut into wedges
  • 3 tablespoon Olive Oil
  • 2 tablespoon Maple Syrup
  • ½ tablespoon Smoked Paprika
  • 1 teaspoon Chilli Flakes or to taste
  • Salt and Pepper

For the Lentils

  • 250 g Brown Lentils
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 1 Bay Leaf
  • 2 litres Water
  • 2 tablespoon Vegetable Oil
  • 1 teaspoon Cumin
  • ½ teaspoon Chilli Powder
  • ½ teaspoon Turmeric
  • 2 teaspoon Curry Powder
  • Salt

For the Paneer

  • 1 tablespoon Vegetable Oil
  • 200 g Paneer cubed
  • ½ tablespoon Chilli Powder

To Serve

  • 4 tablespoon Greek Yoghurt
  • 2 teaspoon Mango Chutney
  • Coriander Leaves chopped


  • Start by cooking the squash. Heat the oven to 220°C/425°F. Toss the squash on a baking sheet with the olive oil, maple syrup, paprika and chilli flakes. Season with salt and pepper and roast for 35-45 minutes until browned. Turn once during cooking.
  • While the squash cooks make the lentils. Heat the vegetable oil over a medium high heat in a soup pot and add the onion, fry for a couple of minutes until translucent then add the garlic. Cook for another minute then add all of the spices and the bay leaf. Cook for a few minutes until fragrant. Add the lentils, stir to coat then pour in the water. Bring to the boil then simmer for 30-45 minutes until the lentils are falling apart.
  • Just before the lentils have finished cooking toss the paneer in the chilli powder. Heat the oil in a frying pan over a medium high heat. Fry the paneer until browned on all sides.
  • Serve the lentils topped with the squash and paneer. Mix the yoghurt and mango chutney together and drizzle over the lentils. Sprinkle with coriander and serve.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 659kcal | Carbohydrates: 63g | Protein: 27g | Fat: 35g | Saturated Fat: 18g | Cholesterol: 34mg | Sodium: 63mg | Potassium: 1127mg | Fiber: 22g | Sugar: 13g | Vitamin A: 2538IU | Vitamin C: 19mg | Calcium: 357mg | Iron: 7mg