Butternut Squash Lentil Dahl
This butternut squash lentil dahl recipe is loaded with fresh vegetables, high protein red lentils, and warm spices for a vegan and gluten free meal! This delicious Indian-inspired lentil dish is simple to make and is perfect for an easy weeknight dinner. Serve over fresh basmati rice with a side of garlic naan.
Ingredients
- 1 tablespoons coconut oil
- 1 sweet onion chopped
- 4 cloves garlic
- 1 teaspoon garam masala
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon cumin
- 2 cups red lentils
- 3 cups butternut squash diced
- 1 14 ounce Diced Tomatoes
- 4 cups Vegetable Stock
- 1 cup coconut milk
- 2 cups fresh spinach
- 1 tablespoon lime juice
Instructions
- In a large pot, heat the coconut oil over low heat. Add the garlic and onion and saute for 4 to 5 minutes until the vegetables are translucent. Add the garam masala, salt, pepper, and cumin, and mix and saute for another minute, stirring until the veggies are coated in the spice.
- Add 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 minutes more until the red lentils are cooked all the way through.
- Remove from heat and stir in the coconut milk and spinach. The heat from the dahl will wilt the spinach.
- Serve over fresh basmati rice, and finish the dish with a squeeze of fresh lime juice. Enjoy.
Nutrition
Calories: 373kcalCarbohydrates: 53gProtein: 18gFat: 11gSaturated Fat: 9gSodium: 1042mgPotassium: 1134mgFiber: 21gSugar: 7gVitamin A: 8824IUVitamin C: 30mgCalcium: 117mgIron: 7mg
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