Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, red lentil & butternut squash coconut dal. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes yummy. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my whole life. They are nice and they look fantastic.

Save On Organic Food, Natural Snacks, Nut Butters, Tea, Coffee, and Bars, at Vitacost®! The Red Lentil is an award-winning vegan & vegetarian restaurant in Watertown, Massachusetts. This was my first time cooking red lentils and this was the perfect recipe!

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

Don't let the ingredient list faze you, this really is an easy dish to make. This dish is great served with basmati rice. Get the recipe here: Kung Pao Lentils. Plenty of nutrients make this one a great family appetizer.

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.

Set these next to your salad, or have them as the main course! Get the recipe here: Red Lentil Flatbread. Middle Eastern spices and fresh herbs make this one a winner! Due to how they're processed, de-husked, and split before packaging, they cook up quicker than any other variety of legumes, although they are slightly lower in fiber than the larger whole varieties. You can serve lentils hot with rice or cold in a salad.

So that is going to wrap it up with this special food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!