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

Hello everybody, it is John, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, red lentil & butternut squash coconut dal. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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. Who knew a tiny lens-shaped legume could be so versatile?

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

To begin with this particular recipe, we must prepare a few ingredients. You can cook 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. Make ready 1 butternut squash
  2. Take 2 onions
  3. Make ready 400 g red split lentils
  4. Make ready 400 ml coconut milk
  5. Get 800 ml water (boiling)
  6. Take 1 tsp tomato puree
  7. Prepare 2 tsp curry powder
  8. Make ready 1/2 tsp chilli powder (or fresh chilli)
  9. Prepare 1 vegetable stock cube
  10. Prepare Pumpkin seeds
  11. Take Salt, pepper, oil
  12. Take To serve:
  13. Take Coriander garnish (optional)
  14. Make ready Plain naan bread

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. This is the best Red Lentil Soup! It's slightly spicy, creamy, and quick to prepare.

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.

This is the best Red Lentil Soup! It's slightly spicy, creamy, and quick to prepare. 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. The go-to lentil for quick dinners, red lentils (or masoor dal) cook down to a rich soothing soup or curry in about Our red lentil recipes will give you endless ideas for these cheap store cupboard staples.

So that is going to wrap this up with this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!