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

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

Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life.

Put the lentils in a strainer and rinse them under running water. Melt butter in a large skillet over medium heat. The Best Red Lentil Recipes Who knew a tiny lens-shaped legume could be so versatile? From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your plate.

To get started with this particular recipe, we must first 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 that.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
  1. Take 1 butternut squash
  2. Get 2 onions
  3. Take 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Prepare 800 ml water (boiling)
  6. Get 1 tsp tomato puree
  7. Make ready 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. Make ready To serve:
  13. Make ready Coriander garnish (optional)
  14. Make ready Plain naan bread

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.

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.

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. During World War II, people began to see it as a low-cost, high- protein meat substitute. The lens-shaped bean comes in several varieties. Lentils can be eaten soaked, germinated, fried, baked or boiled - the most common preparation method.

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