One of the best winter time plant-based supper dishes! Dhal is easy to make and once everything is in the pan its just a case of letting it cook. Perfect after a busy day and Lentils are not only filling but also packed with protein. Indigo Nutrition coconut milk powder is such a versatile ingredient to add to curries and soups and it gives this dhal recipe an extra creamy touch.
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, chopped
- 400g butternut squash, peeled and cubed
- 1 teaspoon cumin
- 1 teaspoon coriander
- Pinch of cayenne pepper
- Black pepper & salt
- 750ml hot water
- 2 large handfuls spinach leaves
Method
- Get making!
- Heat the oil in a large pan, add the onion and cook for 5 minutes.
- Add the garlic, squash cubes, spices and seasoning and continue cooking for a further 5 minutes.
- Stir in the red lentils, hot water and coconut milk powder, bring to the boil and simmer for 20 minutes.
- Stir in the spinach leaves and allow to wilt. You should have quite a thick consistency and the lentils and squash should be soft. Pour into a large serving bowl and sprinkle over sesame seeds.
- Serve alongside cooked red rice and enjoy!
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