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Lentil Daal with Butternut Squash and Ginger

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Servings: 6
Ingredients Method

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

Method
 

  1. In a large pot on medium heat, add olive oil, onions and cook for 5-8 minutes or until onions are soft.
  2. 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.
  3. Reduce to a simmer and cook for 2 hours, stirring occasionally.
  4. Adjust seasonings to taste. Serve hot or warm with optional garnishes like fresh spinach or coconut milk yogurt.
  5. Store leftovers in an airtight glass container for up to 1 week.