Nutrition Facts
4 servings
4
Lentil and Butternut Squash Dahl Recipe
A delicious lentil dahl recipe with butternut squash. Photo credit: Céline de Cérou.
Ingredients
150 Red lentils
150 Yellow lentils
2 Coconut oil
1 Small butternut squash
2 Brown onions
3 cloves Garlic
2 Powdered curry
50 Vegetable broth
20 Coconut milk
Fresh coriander
Directions
1
Peel the butternut squash.
2
Remove the seeds and cut the flesh into small cubes.
3
Peel the onions and garlic cloves. Finely chop them.
4
Heat the coconut oil in a skillet over medium heat. Sauté the onion, garlic, and diced squash for 15 minutes.
5
Add the pink and yellow lentils. Pour in the vegetable broth.
6
Cover and let simmer for about 1 hour, stirring occasionally.
7
At the end of cooking, add the coconut milk.
8
To finish, serve the dahl hot, garnished with coriander leaves.
Ingredients
Ingredients
150 Red lentils
150 Yellow lentils
2 Coconut oil
1 Small butternut squash
2 Brown onions
3 cloves Garlic
2 Powdered curry
50 Vegetable broth
20 Coconut milk
Fresh coriander
Directions
Directions
1
Peel the butternut squash.
2
Remove the seeds and cut the flesh into small cubes.
3
Peel the onions and garlic cloves. Finely chop them.
4
Heat the coconut oil in a skillet over medium heat. Sauté the onion, garlic, and diced squash for 15 minutes.
5
Add the pink and yellow lentils. Pour in the vegetable broth.
6
Cover and let simmer for about 1 hour, stirring occasionally.
7
At the end of cooking, add the coconut milk.
8
To finish, serve the dahl hot, garnished with coriander leaves.
Notes
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