Red Lentil Dahl w/ Butternut Squash & Cinnamon
Ingredients
- 1 cup red lentils
- 1 2/4 cup diced squash
- 1/5 cup celery
- 3 garlic cloves
- 5 thin slices of ginger
- 4/5 cup canned tomatoes
- 1 tsp curry powder
- 1 cinnamon stick — you can also use half a teaspoon or to taste of cinnamon powder
- 1/2 tsp cardamom
- 1 tsp sunflower oil or other vegetable oil
- salt
- black pepper
Instructions
Cooked lentils:
- Rinse the lentils thoroughly to wash away any debris.
- In a small pot, add the lentils and 2–3 cups of water—this ensures that you won’t have to strain the lentils after cooking. Boil the lentils for about 20 minutes.
- After boiling the lentils, add a teaspoon of curry powder and salt to taste.
Dhal:
- Slice the garlic, ginger, and apio.
- In a wok, heat the oil and add the sliced garlic and ginger for flavor.
- After roasting the garlic and ginger, add the squash, apio, cardamom, and cinnamon stick.
- Add the canned tomatoes and enough water just to cover the squash.
- Boil everything until the water evaporates. Check if the squash is cooked—if you can pierce it with a fork, it is ready! Add salt and pepper to taste.
Plating:
- You can either mix the squash and the lentils or place them separately on the plate.
Notes
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