Lentil Dal with Squash and Coconut


Lentil Dal with Squash and Coconut

Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Indian, Vegan, Vegetarian
Keyword: Dal, Lentil Dal


  • 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


  • 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


Store leftovers in an airtight glass container for up to 1 week.
Reheat on the stove until warm.

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