Let’s be honest with each other; we have all done it! We made the decision to eat healthily and went off and spent a fortune on all those ingredients we are told are healthy. And some you have eaten, and then there is that bag of dried lentils, lying there in the back of the cupboard, and you have no idea what to do with them. Maybe you boiled them up and added them to a dish and thought, holy crap, ain’t touching them again…
Well, let me give you a recipe to cook that will change your mind about lentils. This hearty lentil meal is the perfect way to use up those lentils. You’ll cook these lentils, otherwise known as “Dal”, with turmeric, butternut squash and coconut. It’s foolproof, simple and unbelievably Dal-icious!
What You Need:
350g Red or yellow split lentils rinsed
1 x Tin Full Fat Coconut milk
One small butternut squash peeled and diced into small chunks
2.5 tbsp. Mild Curry paste
550ml veggie stock
1 tbsp. Soy sauce
juice of 1 lime
1 tbsp. honey
Let’s Get Cooking:
In a large pot, add the rinsed lentils (I usually rinse them four times), coconut milk, curry paste, water and butternut squash.
Slowly bring the pot to boil.
Cover and lower the heat to a steady simmer for 10 minutes.
Remove the lid and allow to cook for another 5 minutes
At this stage, you will have a lovely thick Dahl curry with the lentils and squash cooked nice and tender. Stir in the soy sauce, lime, juice and honey.
Remove from the heat and serve into bowls; enjoy.
Top your dahl with coconut yoghurt, some chopped toasted cashew nuts & freshly chopped coriander. I serve it with Basmati Rice.