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

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my whole life.

Put the lentils in a strainer and rinse them under running water. Welcome to the Red Lentil The Red Lentil presents creative, globally inspired vegetarian and vegan cuisine. Our menu items are of the finest quality and are treated as such. Melt butter in a large skillet over medium heat.

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

Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. 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.

Finished with a bright splash of lemon juice and fresh parsley. 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. A major part of the world's red lentil production undergoes a secondary processing step.

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