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

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life.

Find Deals on Red Lentils in Pasta & Grains on Amazon. Put the lentils in a strainer and rinse them under running water. Red lentils have an advantage over their counterparts as they take the shortest amount of time to cook, making them one of the best ingredients for dal curries, winter soups, and chunky vegan pasta sauces. Our menu items are of the finest quality and are treated as such.

To get started with this recipe, we have to first prepare a few ingredients. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you can achieve it.

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

They are a great choice for soups and stews. They're also packed full of nutritional benefits. Learn more about lentil nutrition below! Red lentils can be used in such dishes as: Stews, casseroles, soups (great for thickening), curries, sauces, etc.

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.

Learn more about lentil nutrition below! Red lentils can be used in such dishes as: Stews, casseroles, soups (great for thickening), curries, sauces, etc. They can be mixed with other ingredients to make fillings for wraps, baked potatoes and other such foods. See the steps above for recipes for lentil dhal and lentil curry. Red Lentils With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils (to our mind, at least!).

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