Roasted Butternut Squash Masoor Dhal

A colourful, flavourful rendition of the classic Masoor (red lentil) Indian Spiced Dahl!

Simply, easy and on the table in a hurry, this flavourful dinner is packed full of nutrient rich foods, spices and vegetables!

Serves: 2-4 

Prep time: 20 minutes

Cook time: 30 minutes

Ingredients 

3 garlic cloves, minced

1 thumb size ginger, minced

1 long red chilli, diced

Small handful of coriander stalks - leaves removed, diced (approx, 2 tbsp when diced)

1 large heirloom tomato (2 medium sized regular tomatoes), diced

1 packet Sol Organics Masoor Dahl

4 1/2 cups water

1 400g can coconut cream

1 tsp sea salt

1 medium sized butternut squash, peeled and cubed

Method

1. Pre heat oven to 180C, place butternut squash on a lined baking tray with a drizzle of oil and 1/2 tsp sea salt. Bake for 30 minutes or until golden.

2. Heat 1/2 tbsp coconut oil in a large pot on medium heat. Sauté garlic, ginger, chilli and coriander stalk with a pinch of salt for 2 minutes.

3. Add in tomato and let this sauté for a further 5 minutes.

4. Add in dahl packet, stir to combine and let this cook for 2 minutes stirring frequently.

5. Add in water, bring to a boil then reduce to a simmer for 10 minutes or until lentils have soaked up some water.

6. Add in coconut cream and salt and let simmer for a further 5 minutes

7. Serve in bowls, with some coconut yoghurt, coriander leaves, squeeze of lime and some pickled onions - oh and of course some Naan bread!