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Lentil dahl with butternut squash

Looking for a healthy, tasty meal? Indulge yourself with delicious Lentil Dahl with Butternut Squash. An explosive blend of vegetables simmered to perfection and organic lentils, spiced up with just the right amount of chilli and spices to bring out the flavours. An easy-to-prepare, nutrient-rich recipe that will delight your taste buds. Get ready to enjoy this delicious plant-based dish!

Une recette proposée par :

  • Food photographer - Céline de Cérou - Food stylist

  • Quantité

    4 people

  • Temps de préparation

    20 minutes

  • Temps de repos

    No

  • Temps de cuisson

    1 hour and 15 minutes

  • Temps total

    1 hour and 35 minutes

Liste des ingrédients

  • 3 garlic cloves
  • 2 tbsp. tablespoon curry powder
  • 50 cl vegetable stock
  • 20 cl coconut milk
  • Fresh coriander

Lentil dahl with butternut squash

La recette

Peel the butternut squash. Remove the seeds and dice the flesh. Peel the onions and garlic cloves. Slice finely.

Heat the coconut oil in a sauté pan over medium heat. Sauté the onion, garlic and diced squash for 15 minutes.

Add the pink and yellow lentils. Pour in the vegetable stock. Cover and simmer for about 1 hour, stirring occasionally. At the end of cooking, add the coconut milk.

Serve the dahl hot, sprinkled with coriander leaves.

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