Red lentil dal with butternut squash

dinner · ⏱ 40 min · 4 portions · 65.0 g carbs / portion · vegan · allergens: mustard

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
http://flowcooking.food/en-us/recipe/391/red-lentil-dal-with-butternut-squash/