Butternut Beetroot Manna Dal
@conscious_cooking made this savory Butternut Golden Beetroot Mana Dal with our kale #microgreens topping it off.
Recipe Intro From feedfeed
2 Tbsp olive oil
1 onion, peeled and finely chopped
1 stalk celery, finely chopped
1 golden beetroot, peeled and finely chopped
2 cloves garlic, peeled and minced
1" stem ginger, peeled and grated
1 cup moong dal (split mung beans)
1 Tbsp turmeric
1 tsp paprika
1 tsp ground cumin
1tsp ground coriander
1/2 tsp cayenne pepper
2 cups water (plus more, if necessary)
1 butternut squash, peeled and cut into 1"cubes
1/3 cup coconut manna
1 tsp sea salt.
1 cup frozen peas
red pepper flakes and micro greens to garnish, optional.
In a large stockpot, heat the olive oil and sauté the onion, celery, beetroot,garlic and ginger for 5 minutes until the onion is slightly softened.
Add the lentils and spices, stirring to incorporate, for about 2 minutes until fragrant.
Pour in the water, bring to a boil, then turn down the heat, cover and simmer for 15 minutes.
Add the butternut squash cubes and a tablespoon or two of water, if it's looking too dry.
Cover again and simmer for a further 20-25 minutes until the squash is soft (can be easily pierced with a fork)
Finally, stir in the coconut manna, sea salt, and peas, combining them well. Let warm through for 5 minutes. Serve hot with red pepper flakes and microgreens, if using. I can't resist adding this @goodwaterfarms baby kale to everything! ;)