A creamy red lentil daal with acorn and butternut squash, ginger, and coconut milk.
Red Lentil Daal with Squash and Coconut is a delicious and warming recipe to make on the weekend to later warm up for a quick lunch or dinner. We make it for two and it lasts all week long, so even for a family of four, you’re sure to get multiple meals out of this 1 dish!
One of my favorite slow cooking recipes is daal, which if you remember a couple years ago I shared a delicious 30-minute spinach and butternut squash daal recipe served with salted mushrooms — it was a hit! This time around is all about slow cooking and letting the flavors of this dish slowly build and perfume your home. Truly, you can get by with cooking this recipe in 30-minutes, but there’s nothing better than slow cooking this recipe, letting all the flavors build, the daal reduce to get the thick and creamy texture and continue to adjust the seasonings as it changes during the cooking process.
When you cook on low heat for a couple hours, the red lentils break down, the butternut and acorn squash break down and everything just melts together. I prefer to cut the butternut squash and acorn squash into large chunks, so the end result has some chunks of squash to bite into. Otherwise, you can dice it for a pureed texture. Either way, it’s delicious and it’s one of those recipes where you put everything into 1 pot and leave it to cook with minimal oversight! Another addition to this recipe, which makes it delicious, is the fresh ginger. I love stirring in fresh parsley upon serving (you can see the green in the pot from parsley).
If you want to learn more about daal and what it is, read this blog post!
We’ve been making this recipe on Sunday to have a quick lunch or dinner for the week ahead. Sometimes we’ll make some basmati rice to serve on the side of it as well which is delicious and a little goes a long way since this dish is filling from the fiber.
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