28 November 2024

Butternut Squash Dal

Name: Butternut Squash Dal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2
Ingredients: 0.5 Butternut squash; 1 Onion; 2 Garlic clove; 2tbsp Vegetable oil; 0.5tsp Ground coriander; 0.5tsp Ground cumin; 0.5tsp Ground turmeric; a pinch of Cayenne pepper; 200ml Can chopped tomatoes; 500ml Vegetable stock; 150g Red split lentils; Fresh coriander; 100g Greek yoghurt; 100g Self raising flour; a pinch of Salt; 1 Garlic clove; 1tbsp Fresh coriander; 3tbsp Olive oil

This vegan butternut squash dal combines red lentils with butternut squash, onion, garlic and spices. Serve it with homemade flatbread or rice!

Substitutes:

No butternut squash? Use pumpkin, sweet potato or a mix of carrot and parsnip instead.
No vegetable oil? Use coconut oil or olive oil instead.
No fresh coriander? Use fresh parsley instead.

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

Servings: 2

Ingredients:

½ Butternut squash (peeled and cubed)

1 Onion (sliced )

2 Garlic cloves (chopped )

2 tbsp Vegetable oil

½ tsp Ground coriander

½ tsp Ground cumin

½ tsp Ground turmeric

a pinch of Cayenne pepper

200 ml Can chopped tomatoes

500 ml Vegetable stock

150 g Red split lentils

Fresh coriander

For the flatbreads:

100 g Greek yoghurt / Vegan yoghurt

100 g Self raising flour

a pinch of Salt

1 Garlic clove (grated )

1 tbsp Fresh coriander (chopped )

3 tbsp Olive oil

Recipe:

Heat the oil in a pan over medium heat. Add the onion and cook for 3 minutes, until fragrant. Stir in the garlic and cook for a further 1 minute, then stir in the spices and butternut squash. Combine everything together.
Tip in the chopped tomatoes, stock and season well. Bring to the boil, then gently simmer for about 10 minutes. Add the red lentils and simmer for another 20 minutes, or until the lentils and squash are tender.
While the butternut dal is cooking, make the flatbread. In a large mixing bowl, mix together the flour, yoghurt, and salt. Knead the dough for a few seconds on a floured surface, then cut into four pieces. Roll each piece into flatbreads.
Place a frying pan over a medium heat. Add a drizzle of olive oil and cook the flatbreads until charred on both sides. Place the flatbreads on a serving plate.
Using the same pan, add 3 tablespoons of olive oil. Heat the oil then pour over the garlic and chopped parsley. Brush the garlicky oil over the flatbreads and serve.
When the dal is cooked, stir in the coriander and serve with warmed flatbreads.