Red Lentil & Butternut Squash Coconut Dal

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life.

To begin with this recipe, we must first prepare a few components. You can cook 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. Take 1 butternut squash
  2. Take 2 onions
  3. Get 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Take 800 ml water (boiling)
  6. Prepare 1 tsp tomato puree
  7. Prepare 2 tsp curry powder
  8. Prepare 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. Make ready To serve:
  13. Take Coriander garnish (optional)
  14. Get 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 With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils (to our mind, at least!).

Steps 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 With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils (to our mind, at least!). 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.

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