Lentil, butternut squash and coconut dal in 30 minutes
I fell in love with dal, and Indian dishes in general, all over again right after I had my son.
At a time when my body had been through so much, I craved recipes that were warming, comforting, and flavorful.
I also craved anything that had a slew of health benefits. And in this way, dal just doesn’t disappoint.
It’s rich in healthy carbohydrates, dietary fiber and protein. And because it’s filled with a ton of different herbs and spices, it’s also great for restoring and optimizing digestion, anti-aging, immunity, weight management and much more.
Second to taking care of my son, I spent the majority of my postpartum months preparing, testing and eating my way towards creating the perfect dal.
It took some time, but I finally landed on a recipe worth sharing.
You can make this as is and it will be perfectly delicious, or you can throw in some additional leafy greens at the end such as kale or spinach, as I often do, for additional nutritional benefit.
Finally, one of my favorite ways to have dal is with a side of white basmati rice (or cauliflower rice if you prefer a grain-free option), seasoned with a bit of coconut oil, salt and fresh herbs such as dill or cilantro.
Enjoy!
Lentil, butternut squash and coconut dal
Prep Time: 10 minutes | Cook Time: 30 minutes minutes | Yields: 6 servings
Ingredients:
1 cup red lentils, rinsed*
3 cups of water
1 tbsp coconut oil
1/2 yellow onion, chopped
1.5 cups butternut squash, chopped
1 tbsp cumin seeds
1 tsp turmeric powder
1/2 tsp coriander
1 tbsp salt
1/2 cup coconut milk or 3 heaping tbsp of coconut cream
1 lime, juiced
handful of cilantro
*you may wish to soak your lentils for a couple of hours if you normally have trouble digesting them
Directions
Place a small saucepan over a medium heat, add lentils and water. Bring to a boil, then reduce to simmer and cover for 15-20 minutes (or until lentils are soft).
While the lentils cook, place a large saucepan or dutch oven on a medium heat, add coconut oil. Once melted, add onions and stir until they’re coated with oil.
Once onions begin to sweat (about 3-5 minutes) add butternut squash and spices. Mix well, and cook for an additional 5 minutes.
Add lentils and the water they were cooked in, to the dutch oven with the onions and butternut squash, and add the coconut milk. Bring to a boil, then reduce to simmer and cover for 15 minutes or so.
Remove the lid, and use a hand blender and pulse until the butternut squash chunks are mashed and the dal reaches a thick, chunky soup-like consistency. You can also use a fork or spoon to do this if you don’t have a hand blender.
Top with cilantro leaves and a squeeze of lime juice.
This recipe can be stored in the fridge in an air tight container for approximately 3-4 days, or freeze for a much longer period.
