Roasted Butternut Squash Dhal

Serves: 4 | Prep time: 25 min | Cook time: 15 minutes

Ingredients

• 3 garlic cloves, minced
• 1 thumb size ginger, minced
• 1 long red chilli, diced
• Small handful of coriander stalks, leaves removed and diced (approx. 2 tbsp when diced)
• 1 large heirloom tomato (or 2 medium regular tomatoes), diced
• 1 packet Sol Organics Masoor Dhal
• 4 1/2 cups water
• 1 x 400g can coconut cream
• 1 tsp sea salt
• 1 medium butternut squash, peeled and cubed

Directions

1. Preheat oven to 180C. Place butternut squash on a lined baking tray with a drizzle of oil and 1/2 tsp sea salt.
2. Bake for 30 minutes or until golden.
3. Heat 1/2 tbsp coconut oil in a large pot on medium heat. Saute garlic, ginger, chilli and coriander stalk with a pinch of salt for 2 minutes. Add the tomato and saute for a further 5 minutes.
4. Add the dhal packet, stir to combine and cook for 2 minutes, stirring frequently.
5. Add the water, bring to a boil, then reduce to a simmer for 10 minutes or until the lentils have soaked up some water.
6. Add the coconut cream and salt and simmer for a further 5 minutes.
7. Serve in bowls with coconut yoghurt, coriander leaves, a squeeze of lime, pickled onions and naan bread.

Enjoy!