Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I will 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 foods on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my whole life.
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. Put the lentils in a strainer and rinse them under running water.
To begin with this particular recipe, we have to first prepare a few components. You can cook red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Prepare 1 butternut squash
- Make ready 2 onions
- Get 400 g red split lentils
- Make ready 400 ml coconut milk
- Take 800 ml water (boiling)
- Prepare 1 tsp tomato puree
- Make ready 2 tsp curry powder
- Make ready 1/2 tsp chilli powder (or fresh chilli)
- Get 1 vegetable stock cube
- Prepare Pumpkin seeds
- Prepare Salt, pepper, oil
- Get To serve:
- Get Coriander garnish (optional)
- Take Plain naan bread
They're also packed full of nutritional benefits. Learn more about lentil nutrition below! Wash the lentils in cold water until the water runs clear. This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!
Steps to make Red Lentil & Butternut Squash Coconut Dal:
- 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).
- 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.
- 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.
- 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.
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. 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.
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