Lentil Dal with Squash and Coconut
Lentil Dal with Squash and Coconut
Ingredients
- 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
Instructions
- In a large pot on medium heat, add olive oil, onions, and garlic, cook for 5-8 minutes
- Add all remaining ingredients on the recipe list and stir
- Bring the pot to a boil and let cook at a boil for 15 to 20 minutes
- Reduce to a simmer and cook for 15 minutes, stirring occasionally
- Serve hot over some fresh cooked rice
Notes
Store leftovers in an airtight glass container for up to 1 week.
Reheat on the stove until warm.
