Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites. This time, I will 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 well liked of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They are fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I have loved my whole life.
To begin 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:
- Make ready 1 butternut squash
- Make ready 2 onions
- Make ready 400 g red split lentils
- Get 400 ml coconut milk
- Make ready 800 ml water (boiling)
- Get 1 tsp tomato puree
- Prepare 2 tsp curry powder
- Get 1/2 tsp chilli powder (or fresh chilli)
- Make ready 1 vegetable stock cube
- Get Pumpkin seeds
- Take Salt, pepper, oil
- Prepare To serve:
- Take 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.
So that’s going to wrap it up with this special food red lentil & butternut squash coconut dal recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
