Butternut Squash Red Lentils (Masoor Dal)
Butternut Squash Red Lentils (Masoor Dal)
Yield 6
Ingredients
- (3 tbsp) Ghee
- (1 large ) White onion, diced
- (3 cups or 1 medium-sized) Butternut squash, seeded + diced
- (2 tbsp) Ginger, minced or grated on a Microplane
- (3) Garlic cloves, minced
- (1 tbsp) Ground coriander
- (1 tbsp) Ground cumin
- (1 tbsp) Turmeric
- (1.5 cups) Whole red lentils, not split, rinsed
- (14.5 oz can) Diced tomatoes
- (1 -2 Tbsp) Fresh lemon juice
- (1/4 cup) Cilantro, chopped
- (to taste) Sea salt
Instructions
- In a large sauce pot or Dutch oven, heat the ghee.
- When hot, add in white onion and cook over medium heat, stirring until softened.
- Stir in the butternut squash, ginger, and garlic. Cook until fragrant, about 2 minutes.
- Sprinkle in the spices: coriander, cumin, and turmeric.
- Cook on low heat while stirring, to lightly toast the spices, for about 3 minutes.
- Add in the red lentils and diced tomatoes.
- Add water until covered by 2 inches.
- Stir, and bring lentils to a simmer.
- Cook, adding more water as needed until butternut squash is cooked through and lentils are soft, 15-20 minutes.
- Add water to change the consistency to your liking, can be loose or thick. Can also take a portion out, puree it with an immersion blender or food processor, then add it back to the pot for a thicker dal.
- Add 1 tablespoon of lemon juice, stir and taste.
- Adjust seasoning with salt and more lemon juice if desired.
- Stir in cilantro just before serving.
