Butternut Squash Dal (Lentils)

By jeenikeen

Ingredients

• 1 cup (250 mL) dried red lentils
• 1 1/2 cups (375 mL) reduced-sodium vegetable broth
• 1 tbsp (15 mL) butter
• 1 chopped onion
• 2 cloves garlic, minced
• 2 tbsp (30 mL) minced gingerroot or
• 1 1/2 tsp (7 mL) ground ginger
• 2 tbsp (30 mL) Indian yellow curry paste or
• powder
• 1/2 tsp (2 mL) salt
• 1/4 tsp (1 mL) pepper
• 3 cups (750 mL) chopped peeled butternut squash, about 1 lb/500 g
• 1 1/2 cups (375 mL) soy milk
• 1/4 cup (60 mL) chopped fresh cilantro or
• green onions

Details

Servings 1
Adapted from dairygoodness.ca

Preparation

Step 1

Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.

In a large, deep saucepan, melt butter over medium heat; sauté onion for 3 min or until starting to soften. Add garlic, ginger, curry paste (to taste), salt and pepper; sauté for 2 min or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.

Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher. Sprinkle with cilantro and garam masala (if using). Serve with papadum, basmati rice, or naan.