Butternut Squash, Lentil & Coconut Dal

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 200 degrees

Step 2

Boil the kettle

Step 3

Peel and finely slice the brown onion

Step 4

Peel and finely chop the garlic

Step 5

Peel and chop the ginger

Step 6

Heat a large, wide-based pan with generous drizzle of vegetable oil over a medium heat. Once hot add half of the sliced onion with a pinch of salt and cook for 5 min or until softened

Step 7

Meanwhile add the butternut squash cubes and the remaining sliced onion to a baking tray

Step 8

Drizzle with vegetable oil and season with salt and give everything a mix

Step 9

Put the tray in and cook for 15-20 mins or until tender and golden

Step 10

While squash is roasting, chop creamed coconut roughly

Step 11

Dissolve vegetable stock mix and chopped creamed coconut in 450ml boiled water. This is the coconut stock

Step 12

Rinse the red lentils in a sieve under the cold tap

Step 13

Once onions hae softened, add the ground turmeric, chopped garlic and ginger to the pan and cook for 1-2 mins or until fragrant

Step 14

Once fragrant, add the rinsed red lentils and canned lentils (no need to drain)

Step 15

While lentils are cooking, pick coriander leaves from their stem and chop them roughly, discarding the stems

Step 16

Cut lemon in half

Step 17

Once lentils are cooked, stir through half of the chopped coriander and squeeze in the juice of 1/2 lemon. This ic the coconut dahl

Step 18

Cut the remaining lemon into wedges

Step 19

Serve the dal in bowls and top with the roasted butternut squash and onion

Step 20

Garnish with remaining chopped coriander, nigella seeds and a lemon wedge to the side