"A warm meal just in time for Fall season !"
Lentil Dahl with Pita
4
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time 20mins
Cook time 45mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 tablespoons coconut oil
- 2 tablespoons fresh minced ginger
- 2 tablespoons minced garlic
- 2 tablespoons minced shallot
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1/2 tablespoon paprika
- 1 teaspoon ground turmeric
- Kosher salt, To Taste
- Black pepper, To Taste
- 2 butternut squash, cubed
- 1 1/2 cups red lentils
- 1 cup plus 3 tablespoons coconut milk
- 1 (5 ounce) bag baby spinach
- Coriander, fresh, for serving
- Pita, for serving
Method
Step 1
Heat coconut oil in a large sauce pot over medium heat. Add minced ginger, garlic, and shallots. Cook for about 5 minutes, until soft. Add spices and stir. Add butternut squash and cook for 2 minutes. Add in lentils and pour in water until covered. Cook for 30-40 minutes. If lentils are not fully cooked, add more water and cook up to 15 minutes more.
Step 2
Pour in coconut milk and mix in baby spinach. Serve in bowls with fresh coriander and pita.