Red Lentil and Tomato Dal is one of the wonderful #plantbased Indian recipes- it is super easy to make and is packed with protein! Fragrant and satisfying – it’s perfect #comfortfood for nights when you want to feel warm a cosy.
𝐑𝐞𝐝 𝐋𝐞𝐧𝐭𝐢𝐥 𝐓𝐨𝐦𝐚𝐭𝐨 𝐁𝐮𝐭𝐭𝐞𝐫𝐧𝐮𝐭 𝐒𝐪𝐮𝐚𝐬𝐡 𝐃𝐚𝐥
1/2 butternut squash 200 dried red lentils 1 can chopped tomatoes 1 can light coconut milk 150ml vegetable stock 1 medium onion 3 garlic cloves 1 medium red chilli (use half if you prefer less spicy) Juice of 1/2 lime 1 tsp turmeric 1 tsp ground coriander 1 tsp ground cumin 1 tsp Garam masala Salt to taste Coriander and coconut yoghurt to serve
Brown onions, add garlic, chilli and chopped squash. Add spices, cook for a few minutes. Rinse lentils in cold water, add to the pan followed by tomatoes, coconut milk and stock. Cook for 20-25 minutes until squash is tender. Add juice of lime, garnish with coriander, yoghurt and more chilies. Butternut squash is used in this recipe, but you could easily substitute with cauliflower or sweet potato. You might need to reduce cooking time though as both cauliflower and sweet potato will cook quicker than the squash
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