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

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, red lentil & butternut squash coconut dal. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most favored of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Red Lentil & Butternut Squash Coconut Dal is something that I have loved my whole life. They’re nice and they look fantastic.

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. Among other lentils, red lentils have a sweet distinct flavor.

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

From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your. 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. Wikipedia Article About Red Lentil on Wikipedia.

Steps 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.

Dried red lentils are actually orange in color, and are sometimes also labeled as Egyptian lentils. 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. Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric lentil soup.

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