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Roasted Squash and Red Lentil Dal

Yields4 Servings

 canola or other mild vegetable oil or ghee, for cooking
 1 onion, finely chopped
 1 small jalapeño, seeded and chopped
 salt, to taste
 2 garlic cloves, crushed
 1 Tbsp grated ginger
 2-3 tsp curry paste or spice blend, or cumin, turmeric, coriander, black pepper, fennel, mustard seed, curry leaves, in any combination you like
 1/3 cup (ish) chopped cilantro (I use stems in the stew, and the leaves on top)
 half a roasted winter squash (such as buttercup, butternut, Hubbard, kabocha, kuri, pumpkin), or a couple cups of cooked or roasted squash
 1/3 cup dry split red lentils
 2 cups (approximately) chicken or vegetable stock
 a splash of coconut milk, to taste (optional)
1

In a large skillet, heat a drizzle of oil and cook the onion and jalapeño, sprinkled with a good pinch of salt, for a few minutes, until softened. Add the garlic and ginger, curry blend, paste or spices and cilantro and cook for another minute or two.

2

Scoop seeds out of the squash and discard them, and then scoop the flesh into the saucepan. Add the lentils and enough stock (and some water, if you need it) to cover it all by an inch or so, and bring to a simmer.

3

Cook, stirring often, until the lentils are soft and the mixture is saucy — add more stock and/or coconut milk or even water to loosen things up, if it needs it. Add salt as needed and serve warm, with rice or naan.

Nutrition Facts

Servings 0