Creamy Butternut Squash & Lentil Dahl

I do love a good dahl, and they have been featured a lot in my books for good reason. They are incredibly easy to make, taste amazing and are a great source of protein, and miocrobiome friendly fibres. Winner.

Ingredients:

• 1 tbsp coconut oil or olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground turmeric
• ½ tsp garam masala
• ½ tsp chili powder (optional)
• 1 x 400g can chopped tomatoes
• 250g dried red lentils, rinsed
• 500ml (2 cups) vegetable stock
• 200ml coconut milk (light or full-fat)
• ½ butternut squash, peeled and diced
• Salt and black pepper, to taste
• Juice of ½ lime
• 1 handful fresh coriander, chopped

Method:

Heat the coconut oil in a large pan over medium heat. Add the onion, garlic, and ginger, cooking for 3–4 minutes until fragrant.

Stir in the cumin, turmeric, garam masala, and chilli powder. Cook for 1 minute.

Add the chopped tomatoes, lentils, vegetable stock, coconut milk, and butternut squash. Bring to a simmer and cook for 25 minutes, stirring occasionally, until the lentils are soft and creamy.

Stir in lime juice, fresh coriander, and adjust seasoning. If too thick, add a splash of water.