Butternut Squash & Coconut Dhal
gluten free, vegan, dairy free, egg free, refined sugar free
butternut squash (roughly 500g)
peeled and chopped weight
red chilli (deseeded and finely chopped)
if you enjoy it hotter than add the whole chilli
red split lentils
(I use Marigold)
Salt & Pepper
Peel and chop the butternut squash into small cubes along with dicing the red onion
Heat a large pot on a medium heat with the coconut oil and add the crushed garlic, cook until the garlic is sizzling
Add the red onion with a pinch of salt & pepper and cook for a couple minutes
Add all the spices and fresh chopped chilli along with the juice of 1/2 a lime and mix thoroughly
Now add the chopped butternut squash with a pinch of salt & pepper and fry for a couple minutes making sure to stir.
Add in the coconut milk, stock and lentils making sure to mix thoroughly
Bring to a boil and reduce to a simmer for 25 minutes.
Stir every 5-10 minutes
It is now ready to serve, I often have mine with a side of brown rice
Finish off with a squeeze of lime juice, fresh coriander, fresh chilli and some coconut flakes!
Healthy Living James