warming butternut squash red lentil dal
serves 6 | ready in 30 mins.
This is a delicious dal perfect for Vata season. It’s loaded with fresh vegetables, high-protein red lentils, and lots of warming spices. Serve it over our Ayurvedic Spiced Rice, or with some Garlic Naan for cozy, delicious Ayurvedic meal.
Ingredients
1 TBS coconut oil
1 sweet onion, chopped
4 cloves garlic
1 tsp garam masala
1 tsp Himalayan mineral salt
½ tsp black pepper
½ tsp cumin
2 cups red lentils, wash and drained
3 cups butternut squash, diced
1 14oz can diced tomatoes
4 cups vegetable stock
1 cup full-fat coconut milk
2 cups fresh spinach
lime juice + cilantro for serving
Doshic Adjustments
🅚 🅥 Enjoy as is.
🅟 Enjoy in moderation. Omit garlic or replace with ¼ tsp hing.
Process
Wash the red lentils well, strain, and set aside.
In a large pot, melt the coconut oil over low heat. Add the garlic (or hing) and onion, and sauté for 4-5 mins. until translucent. Add garam masala, salt, pepper, and cumin, and sauté for another minute until the veggies are coated in the spices.
Add the the red lentils, butternut squash, tomatoes (with juice) and vegetable stock and bring to a boil. Reduce to a simmer, cover and cook for 20 mins., stirring occasionally.
Remove from heat and stir in the coconut milk and spinach. The heat from the dal will wilt the spinach.
Serve over basmati or spiced rice with a squeeze of fresh lime juice and cilantro.
*recipe adapted from The Herbeevore.
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