Red Lentil & Butternut Squash Coconut Dal
Red Lentil & Butternut Squash Coconut Dal

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Red Lentil & Butternut Squash Coconut Dal is something that I’ve loved my entire life.

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.

To begin with this recipe, we have to prepare a few ingredients. 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:
  1. Get 1 butternut squash
  2. Prepare 2 onions
  3. Take 400 g red split lentils
  4. Prepare 400 ml coconut milk
  5. Make ready 800 ml water (boiling)
  6. Take 1 tsp tomato puree
  7. Make ready 2 tsp curry powder
  8. Take 1/2 tsp chilli powder (or fresh chilli)
  9. Prepare 1 vegetable stock cube
  10. Make ready Pumpkin seeds
  11. Take Salt, pepper, oil
  12. Get To serve:
  13. Get Coriander garnish (optional)
  14. Make ready Plain naan bread

Red Lentil Dahl (Dal) recipe which is flavorful and delicious. The Masoor dal curry is vegan, gluten-free, healthy, easy to make, quick, and a great dinner. Red split lentils are fast cooking lentils that cook down into a creamy, hearty stew. Dried red lentils are actually orange in color, and are sometimes also labeled as Egyptian lentils.

Instructions to make Red Lentil & Butternut Squash Coconut Dal:
  1. 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).
  2. 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.
  3. 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.
  4. 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 red lentil soup recipe was developed through pure necessity. Red lentil soup, coming right up! I'm convinced that improvisational cooking can lead to our best creations. 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.

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