Hey everyone, it’s Louise, welcome to our recipe site. Today, we’re going to make a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my entire life. They are nice and they look wonderful.
The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. As a food crop, the majority of world production comes from Canada and India.
To begin with this particular recipe, we have to prepare a few ingredients. 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:
- Make ready 1 butternut squash
- Prepare 2 onions
- Get 400 g red split lentils
- Take 400 ml coconut milk
- Take 800 ml water (boiling)
- Make ready 1 tsp tomato puree
- Make ready 2 tsp curry powder
- Take 1/2 tsp chilli powder (or fresh chilli)
- Make ready 1 vegetable stock cube
- Get Pumpkin seeds
- Get Salt, pepper, oil
- Take To serve:
- Get Coriander garnish (optional)
- Make ready Plain naan bread
Lentils are small legumes loaded with plant-based protein and nutrients and they're delicious in a variety of healthy recipes. A wide variety of red lentil options are available to you, such as style. This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. Red Split Lentils or Masoor Dal, Make Vegan Soups Pastas Stews Salad and Indian Curry Dishes
Instructions to make Red Lentil & Butternut Squash Coconut Dal:
- 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).
- 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.
- 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.
- 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.
Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric I have red lentils but the instructions say to pre soak over night. This makes them ideal for salads and other side dishes. Find red lentils stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Red Lentil Dal is the perfect plant-based Indian meal!
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