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Lilly’s Table

 
 
Brown Rice
© Lillys-Table.com Photo of Squash Lentil Dal
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
Yes

Fall

Typical
Season
Fall

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Fall

Squash Lentil Dal

from Saag, Squash Dal + Rice, the Week of October 11, 2015.
View the previous recipe for this meal.

Squash is roasted and scooped in dollops for the final simmer of this easy dal. Minimal ingredients + simple preparation = nutrient packed vegan main dish. Substitute your favorite curry blend for the spices if you are feel like a slacker. Red lentils cook up much faster than the other varieties, but whatever lentils you have on stock can work well.

Ingredients

  • 1 lb winter squash, butternut, buttercup or acorn
  • 1 onion, diced
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • ½ cup lentil
  • 2 cups water, or more as needed
  • 1 can roasted diced tomatoes, or 2-3 fresh tomatoes
  • ½ teaspoon salt
  • 2 teaspoons cumin, ground
  • 1 teaspoon turmeric
  • 2 teaspoons coriander, ground
  • 1 teaspoon fenugreek, or substitute curry powder

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 400.

Cut the squash in half remove the seeds and bake for 20-30 minutes until a spoon can gently cut through the flesh.

Saute the onions in a saucepan for about 5 minutes over medium-high heat. Add the garlic and ginger. Combine and toss for another couple of minutes, then add the lentils and water.

Bring the lentils up to a simmer for 10 minutes over medium heat. Add in the tomatoes, cumin, turmeric, coriander, and salt. Simmer for another 15-25 more minutes until the lentils are tender. Add more water as it absorbs, if needed.

When the squash is ready to handle scoop it out in dollops (a melon baller or tablespoon work well for this) or cut away the skin and chop it into pieces. When the lentils are just starting to become tender and the water is mostly absorbed toss in the squash chunks.

Bring back up to a simmer, reduce to low and serve when ready.