Hello everybody, hope you are having an incredible day today. Today, we’re going to make a special dish, red lentil & butternut squash coconut dal. It is one of my favorites. This time, I’m gonna make it a little 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’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They are nice and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I’ve 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. Melt butter in a large skillet over medium heat.
To get started with this particular 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:
- Get 1 butternut squash
- Prepare 2 onions
- Get 400 g red split lentils
- Get 400 ml coconut milk
- Take 800 ml water (boiling)
- Prepare 1 tsp tomato puree
- Get 2 tsp curry powder
- Prepare 1/2 tsp chilli powder (or fresh chilli)
- Prepare 1 vegetable stock cube
- Make ready Pumpkin seeds
- Make ready Salt, pepper, oil
- Get To serve:
- Prepare Coriander garnish (optional)
- Make ready 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.
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! 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.
So that is going to wrap it up for this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for your time. I am sure that 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, friends and colleague. Thanks again for reading. Go on get cooking!
