Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Red Lentil & Butternut Squash Coconut Dal is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my entire life. They’re nice and they look wonderful.

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

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.

A quick & easy Red Lentil Dal that is as soul warming as it is delicious. It's super creamy thanks to Perfect served over rice for an easy meal! Hello creamy soft red lentils bathed in coconut milk and. This delicious red lentil dal is high in protein, perfectly spiced and highly flavorful. This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try!

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