Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, red lentil & butternut squash coconut dal. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really 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 appreciated by millions daily. Red Lentil & Butternut Squash Coconut Dal is something which I’ve loved my whole life. They’re fine and they look wonderful.
This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. According to Kerissa, every region of India has its own version of the. The lentil (Lens culinaris or Lens esculenta) is an edible legume.
To begin with this particular recipe, we must 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 it.
The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:
- Make ready 1 butternut squash
- Prepare 2 onions
- Take 400 g red split lentils
- Take 400 ml coconut milk
- Take 800 ml water (boiling)
- Make ready 1 tsp tomato puree
- Prepare 2 tsp curry powder
- Get 1/2 tsp chilli powder (or fresh chilli)
- Get 1 vegetable stock cube
- Make ready Pumpkin seeds
- Prepare Salt, pepper, oil
- Make ready To serve:
- Take Coriander garnish (optional)
- Take Plain naan bread
Keywords: lentil soup, middle eastern lentil soup, red lentil soup, red lentil soup recipe, turmeric I have red lentils but the instructions say to pre soak over night. 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.
Steps 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.
Our Red Lentils are sourced from the Palouse Valley of Washington and Idaho, where the very best Because they break down while cooking, Red Lentils are perfect for dishes like soups, stews, curries. Red lentil soup. by Antony Worrall Thompson. Coconut cauliflower with spiced lentils. by Glynn Purnell. Red lentil hummus with vegetable crudités. I bought red lentils, thinking they would look better in my squash lentil curry.
So that is going to wrap this up with this exceptional food red lentil & butternut squash coconut dal recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
