Living in a huge city, being a wife and a busy student definitely requires lots of energy. For quite some time I was looking for the best solution on how to stay mindful and balanced with food during the week. When I discovered the process of meal prep, you can not imagine how much happiness appeared in my life! Cooking on weekend in large amounts helps me to reduce stress around making dinners every weekday night.
Now, meal prep is my little Sunday ritual, which helps me stay on track and feel great.
Today I want to share a delicious and warming recipe to make on the weekend to later warm up for a quick lunch or dinner. It is Lentil Daal with Butternut Squash and Ginger.
A few words about lentils.
There is no doubt, that people who live plant-centric lifestyle should be mindful of their protein intake. A wonderful thing, there are so many truly amazing plant-based protein sources which will be great for everyone.
Lentils are one of the Top 10 Plant-based Proteins You Should Be Eating, for good reason. They’re affordable, easy to cook with, delicious, and packed with minerals, fiber, and protein.
According to registered dietitian McKel Hill, “there’s roughly 16g of fiber per 1 cup cooked lentils along with about 18g protein!”
So, let’s try it!
Lentil Daal with Butternut Squash and Ginger
- 2 tablespoons olive oil
- 1 onion diced
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- ½ inch ginger root peeled and minced
- ½ teaspoon red pepper flakes
- ½ butternut squash peeled, seeded and cut into cubes
- 1 can full-fat coconut milk
- 1 cup dried red lentils
- 4 cups low sodium vegetable stock
- Sea salt and freshly ground black pepper to taste
- In a large pot on medium heat, add olive oil, onions and cook for 5-8 minutes or until onions are soft.
- Add in all remaining ingredients on the recipe list and stir. Bring the pot to a boil and let cook at a boil for 10 minutes.
- Reduce to a simmer and cook for 2 hours, stirring occasionally.
- Adjust seasonings to taste. Serve hot or warm with optional garnishes like fresh spinach or coconut milk yogurt.
- Store leftovers in an airtight glass container for up to 1 week.
When you cook on low heat for a couple hours, the red lentils and butternut squash break down, and everything melts together creating a beautiful creamy texture. Mmm…very delicious.
Another great thing about this recipe is that you can create as many different lunch/ dinner options as you want — serve it with rice, quinoa or sautéed vegetables and greens.
I love to serve it with a dollop of coconut yogurt and some fresh spinach.
Love, Zhenya x
The recipe is inspired by nutritionstripped.com
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