Recipe (serves 2)
1/2 large butternut squash
1 Tbsp extra virgin olive oil
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon salt
1/2 large red onion
2 garlic cloves, minced
1 teaspoon turmeric
1/2 teaspoon cayenne pepper (option to add more, if you want it spicy)
3/4 cup green lentils
Juice of 1/2 lime
1-13.5 oz. can full-fat coconut milk
Splash of almond milk
2 cups baby spinach
Dollop coconut yogurt
1/4 cup toasted almonds, roughly chopped
Preheat the oven to 375 degrees F.
Cut the butternut squash in half. Take the bottom half of the squash, and cut it in half again. Using the bulb end, cut that into moon shaped pieces. Cut the other half into bite-sized pieces.
On a parchment lined baking sheet, place butternut, cinnamon, cumin, olive oil and salt. Mix well and cook for 30 minutes, or until soft.
Place a large pan on medium heat, drizzle olive oil and add diced red onion, minced garlic and a pinch of salt. Sauté for 5-10 minutes.
Add turmeric and cayenne pepper and mix well.
Now add the lentils, a can of coconut milk and juice of half a lime. Mix well and cook for a further 30-40 minutes, or until the lentils are soft. As the lentils absorb the coconut milk, keep adding almond milk so that it doesn’t dry out.
Once the lentils are soft, add the cubes of roasted butternut and spinach. Mix well. Keep the moon-shaped pieces aside.
Serve the lentil dahl in a bowl, and top with the remaining butternut, a dollop of coconut yogurt and toasted almonds. Enjoy!