Recipe: Appetizing Red Lentil & Butternut Squash Coconut Dal

Red Lentil & Butternut Squash Coconut Dal. 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. This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. According to Kerissa, every region of India has its own version of the.

Red Lentil Dal is the perfect plant-based Indian meal! Rich, fragrant, and packed with protein for a meal you can feel good This red lentil dal is the sixth Indian recipe in a row I've shared here on the blog. Who knew a tiny lens-shaped legume could be so versatile? You can cook Red Lentil & Butternut Squash Coconut Dal using 14 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Red Lentil & Butternut Squash Coconut Dal

1. Prepare 1 of butternut squash.
2. It's 2 of onions.
3. You need 400 g of red split lentils.
4. It's 400 ml of coconut milk.
5. Prepare 800 ml of water (boiling).
6. It's 1 tsp of tomato puree.
7. Prepare 2 tsp of curry powder.
8. You need 1/2 tsp of chilli powder (or fresh chilli).
9. It's 1 of vegetable stock cube.
10. It's of Pumpkin seeds.
11. You need of Salt, pepper, oil.
12. You need of To serve:.
13. You need of Coriander garnish (optional).
14. Prepare of Plain naan bread.

From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your. Wikipedia Article About Red Lentil on Wikipedia. Red lentils are one of the most common types of lentil, and the best known among the red lentils is the Red Chief. It's a lovely salmon pink in its dried form, but it turns golden when cooked.

Red Lentil & Butternut Squash Coconut Dal instructions

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..

This is the best Red Lentil Soup! It's slightly spicy, creamy, and quick to prepare. Lentils need no pre-soaking and cook much more quickly than other dried legumes. The high protein content in lentils makes them an excellent meat substitute. Lentils are an excellent source of fiber.