Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
The lentil (Lens culinaris or Lens esculenta) is an edible legume. It is an annual plant known for its lens-shaped seeds. As a food crop, the majority of world production comes from Canada and India.
Red Lentil & Butternut Squash Coconut Dal is one of the most popular of current trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook 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:
- Take 1 butternut squash
- Get 2 onions
- Make ready 400 g red split lentils
- Prepare 400 ml coconut milk
- Get 800 ml water (boiling)
- Get 1 tsp tomato puree
- Prepare 2 tsp curry powder
- Prepare 1/2 tsp chilli powder (or fresh chilli)
- Make ready 1 vegetable stock cube
- Get Pumpkin seeds
- Make ready Salt, pepper, oil
- Make ready To serve:
- Prepare Coriander garnish (optional)
- Make ready Plain naan bread
From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your. Wikipedia Article About Red Lentil on Wikipedia. Red lentils are one of the most common types of lentil, and the best known among the red lentils is the Red Chief. It's a lovely salmon pink in its dried form, but it turns golden when cooked.
Instructions 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.
A quick & easy Red Lentil Dal that is as soul warming as it is delicious. It's super creamy thanks to Perfect served over rice for an easy meal! Hello creamy soft red lentils bathed in coconut milk and. This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try!
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