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.
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.