Red Lentil & Butternut Squash Coconut Dal. From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your plate. Wash the lentils in cold water until the water runs clear. The lentil (Lens culinaris or Lens esculenta) is an edible legume.
Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Heat the oil in a large frying pan over a low to medium heat.
Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, red lentil & butternut squash coconut dal. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
From soups to appetizers, veggie burgers and hearty shepherd's pie, lentils bring a powerful protein punch to your plate. Wash the lentils in cold water until the water runs clear. The lentil (Lens culinaris or Lens esculenta) is an edible legume.
Red Lentil & Butternut Squash Coconut Dal is one of the most popular of recent trending foods in the world. It's easy, it is fast, it tastes delicious. It is appreciated by millions every day. They're fine and they look wonderful. Red Lentil & Butternut Squash Coconut Dal is something which I've loved my whole life.
To get started with this 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:
- {Get 1 of butternut squash.
- {Take 2 of onions.
- {Take 400 g of red split lentils.
- {Make ready 400 ml of coconut milk.
- {Prepare 800 ml of water (boiling).
- {Get 1 tsp of tomato puree.
- {Get 2 tsp of curry powder.
- {Prepare 1/2 tsp of chilli powder (or fresh chilli).
- {Take 1 of vegetable stock cube.
- {Take of Pumpkin seeds.
- {Get of Salt, pepper, oil.
- {Get of To serve:.
- {Take of Coriander garnish (optional).
- {Prepare of Plain naan bread.
Add the garlic, ginger and chilli and fry for a minute or so, until fragrant. Add all of the seeds and fry for a further minute, until the spices smell slightly toasted and aromatic. Red Lentils With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils (to our mind, at least!). Brown, green, yellow, red or black — lentils are low in calories, rich in iron and folate and an excellent source of protein.
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..
They pack health-promoting polyphenols and may reduce several heart. Lentil is one of the oldest domesticated crops. Originating in south-west Asia, lentil has been a staple food since the beginning of agriculture. Lentils grown in Australia are divided into two groups - red and green - based on cotyledon colour. Each type has a distinct end uses and different markets.
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