Red Lentil & Butternut Squash Coconut Dal
Red Lentil & Butternut Squash Coconut Dal

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

The Red Lentil is an award-winning vegan & vegetarian restaurant in Watertown, Massachusetts. Lentils can be eaten soaked, germinated, fried, baked or boiled - the most common preparation method. Most varieties have a distinctive, earthy flavor.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we must prepare a few components. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
  1. Get 1 butternut squash
  2. Take 2 onions
  3. Get 400 g red split lentils
  4. Take 400 ml coconut milk
  5. Prepare 800 ml water (boiling)
  6. Prepare 1 tsp tomato puree
  7. Get 2 tsp curry powder
  8. Take 1/2 tsp chilli powder (or fresh chilli)
  9. Prepare 1 vegetable stock cube
  10. Take Pumpkin seeds
  11. Make ready Salt, pepper, oil
  12. Take To serve:
  13. Get Coriander garnish (optional)
  14. Prepare Plain naan bread

This dish is great served with basmati rice. Plenty of nutrients make this one a great family appetizer. Set these next to your salad, or have them as the main course! Get the recipe here: Red Lentil Flatbread.

Instructions to make Red Lentil & Butternut Squash Coconut Dal:
  1. Peel and chop the butternut squash into small squares. Add a small amount of olive oil to two baking trays and split the squash over the two trays so they are a single layer. Season with salt and pepper, and half a teaspoon of curry powder per tray. Mix with your hands an out in the oven for 45mins at 210c. (Or cook until they are just starting to brown on the outside).
  2. Meanwhile, chop the onion into small squares. Add to a large frying pan with a small amount of oil. Cook for 2 mins on medium heat. Add the remaining teaspoon of curry powder, tomato puree and chilli powder. Stir to coat the onion and cook for a further two mins.
  3. Next add the water, coconut milk, stock cube and lentils. Stir well and leave to cook for 30mins on a low heat. Stir occasionally to prevent it catching.
  4. Once both the dal and squash is cooked, check seasoning and add more pepper or chilli to taste. Add the squash to the dal and sprinkle with pumpkin seeds. Garnish with coriander and serve with naans.

Middle Eastern spices and fresh herbs make this one a winner! You can serve lentils hot with rice or cold in a salad. If you prefer not to cook, you can find. Red Lentil Soup Red lentils are perfect for weeknights, or whenever you're in a hurry to get a meal on the table. Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties.

So that’s going to wrap it up with this special food red lentil & butternut squash coconut dal recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!