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Red lentil dal with butternut squash

Velvety red lentil dal with sweet, caramelised butternut squash.
Warm spices and lemon brighten every spoonful.
Cozy, hearty, and ready to taste like comfort.

dinner ⏱ 40 min 420 kcal / portion 65.0 g carbs / portion (estimated) vegan mustard 🔗 Original source

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Red lentil dal with butternut squash
v4 · rb0e705f985 20260727Z1751 6 tbsp olive oil 250 g cavolo nero 1 piece lemon 1 tsp mustard seed 10 g ginger salt to taste 🍳 ⏱ 15 min cook onions with spices 🍳 ⏱ 15-18 min add turmeric 10 seconds then add water and lentils and simmer until loose dal 🍳 ⏱ 2 min stir through half the cavolo nero and cook 🍳 ⏱ 10 min fry squash with oil and salt until well caramelised 🍳 ⏱ 4 min fry remaining cavolo nero, chopped lemon, and ginger until caramelised 🍳 ⏱ 1 min cook mustard seeds in the squash oil until they start to pop 🌀 mix mustard seeds into the squash mixture 🍽 assemble bowls with dal and top with the butternut squash mixture 🍽 drizzle lemon juice and extra oil to serve Red Lentil Dal 🎉 1 piece onion 1 piece star anise 1 piece cinnamon stick black pepper to taste ¼ tsp turmeric 250 g red split lentil 500 g butternut squash olive oil to taste onion, star anise, cinnamon stick, black pepper turmeric, red split lentil 125 g cavolo nero butternut squash, olive oil 125 g 0.5 pieces pop · 1 tsp mustard seed 0.5 pieces lemon extra oil · 3 tbsp olive oil
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Preparation steps

  1. cook onions with spices 15 min
  2. add turmeric 10 seconds then add water and lentils and simmer 15-18 min until loose dal
  3. stir through half the cavolo nero and cook 2 min
  4. fry squash with oil and salt around 10 min until well caramelised
  5. fry remaining cavolo nero, chopped lemon, and ginger 4 min until caramelised
  6. cook mustard seeds in the squash oil 1 min until they start to pop
  7. mix mustard seeds into the squash mixture
  8. assemble bowls with dal and top with the butternut squash mixture
  9. drizzle lemon juice and extra oil to serve

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