Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites. This time, I will make it a bit unique. This will be really 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 recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. They are nice and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my entire life.
To get started with this particular recipe, we have to 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
- Take 400 g red split lentils
- Get 400 ml coconut milk
- Get 800 ml water (boiling)
- Take 1 tsp tomato puree
- Get 2 tsp curry powder
- Take 1/2 tsp chilli powder (or fresh chilli)
- Take 1 vegetable stock cube
- Prepare Pumpkin seeds
- Prepare Salt, pepper, oil
- Prepare To serve:
- Make ready Coriander garnish (optional)
- Get 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.
This is the best Red Lentil Soup! It's slightly spicy, creamy, and quick to prepare. Lentils need no pre-soaking and cook much more quickly than other dried legumes. The high protein content in lentils makes them an excellent meat substitute. Lentils are an excellent source of fiber.
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