Lentil Dal with Squash and Coconut

Lentil Dal with Squash and Coconut

 

Lentil Dal with Squash and Coconut

  • 3 tbsp olive oil
  • 1 yellow onion (diced)
  • 3 garlic cloves (minced)
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1/2 tsp red pepper flakes
  • 1/2 butternut squash (peeled, seeded and cut into cubes)
  • 1 15 ounces can full-fat coconut milk
  • 1 cup dried red lentils
  • 2 cups low sodium vegetable stock
  • 2 cups water
  • 1/4 tsp Sea salt
  • 1/4 tsp black pepper
  1. In a large pot on medium heat, add olive oil, onions, and garlic, cook for 5-8 minutes
  2. Add all remaining ingredients on the recipe list and stir
  3. Bring the pot to a boil and let cook at a boil for 15 to 20 minutes
  4. Reduce to a simmer and cook for 15 minutes, stirring occasionally
  5. Serve hot over some fresh cooked rice

Store leftovers in an airtight glass container for up to 1 week.

Reheat on the stove until warm.