Red Lentil Dahl w/ Butternut Squash & Cinnamon

Enjoy this red lentil and squash dahl recipe with a subtle flavor of cinnamon. Simply delicious!

Ingredients

• 1 cup red lentils
• 1 2/4 cup diced squash
• 1/5 cup celery
• 3 garlic cloves
• 5 thin slices of ginger
• 4/5 cup canned tomatoes
• 1 tsp curry powder
• 1 cinnamon stick — you can also use half a teaspoon or to taste of cinnamon powder
• 1/2 tsp cardamom
• 1 tsp sunflower oil or other vegetable oil
• salt
• black pepper

Cooked lentils:

• Rinse the lentils thoroughly to wash away any debris.
• In a small pot, add the lentils and 2–3 cups of water—this ensures that you won’t have to strain the lentils after cooking. Boil the lentils for about 20 minutes.
• After boiling the lentils, add a teaspoon of curry powder and salt to taste.

Dhal:

• Slice the garlic, ginger, and apio.
• In a wok, heat the oil and add the sliced garlic and ginger for flavor.
• After roasting the garlic and ginger, add the squash, apio, cardamom, and cinnamon stick.
• Add the canned tomatoes and enough water just to cover the squash.
• Boil everything until the water evaporates. Check if the squash is cooked—if you can pierce it with a fork, it is ready! Add salt and pepper to taste.

Plating:

• You can either mix the squash and the lentils or place them separately on the plate.