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Lentil Daal with Butternut Squash and Ginger

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Servings 6

Ingredients
  

  • 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

Instructions
 

  • 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.