Sunday, December 18, 2016

Butternut Squash Red Lentil Dahl

This is a family favorite meal.  Well, Little Brother doesn't always like as much as the rest of us.  This is so simple to make and satisfying to eat any night of the week.  If I want to pack for lunches the following day, I heat it up on the stovetop while making breakfast and then pour into our already warmed with boiling water Lunchbot and Hydroflask thermos. 

great warm lunch served with dino kale and turnip greens

What you need:
Loosley based on this recipe
1 medium-size onion, peeled and halved
a handful of cilantro stems
1 red pepper, de-seeded and quartered
1 large carrot rougly chopped
1 stalk of celery
1 cup organic red lentils, rinsed
a few handfuls of cubed fresh or frozen butternut squash
1 tsp ground cumin
1 tsp ground tumeric
1/2 tsp of fennel
1 teaspoon pink salt 
1 bay leaf
some fresh curry leaves
freshly ground pepper 
1 400 ml tin Jovial crushed tomato
1/2 Native Forest canned coconut milk 
lime and cilantro

What to do:
Chop onion, cilantro stems, red pepper, carrot, and celery, speed 5-7 for 5 seconds

Add lentils, tomatoes, spices, coconut milk and butternut squash, bay leaf and curry leaves

Cook for 25 minutes, 100 degrees speed 1-2

Serve with fresh lime juice and lots of chopped cilantro

Sometimes we serve with sprouted brown rice or freshly baked foccacia.  You can serve with a big bowl of greens or even add in some baby spinach to the hot dahl before serving

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