Roasted Butternut Squash Dhal

Serves: 4

Prep time: 25

Cook time: 15 minutes

Ingredients

• 3 garlic cloves, minced

• 1 thumb size ginger, minced

• 1 long red chilli, diced

• Small handful of coriander stalks - leaves removed, diced (approx, 2 tbsp when diced)

• 1 large heirloom tomato (2 medium sized regular tomatoes), diced

• 1 packet Sol Organics Massor Dahl

• 4 1/2 cups water

• 1 400g can coconut cream

• 1 tsp sea salt

• 1 medium sized butternut squash, peeled and cubed⁠

Directions

1. Pre heat oven to 180C, place butternut squash on a lined baking tray with a drizzle of oil and 1/2 tsp sea salt.

2. Bake for 30 minutes or until golden.

3. Heat 1/2 tbsp coconut oil in a large pot on medium heat. Sauté garlic, ginger, chilli and coriander stalk with a pinch of salt for 2 minutes. Add in tomato and let this sauté for a further 5 minutes.

4. Add in dahl packet, stir to combine and let this cook for 2 minutes stirring frequently.

5. Add in water, bring to a boil then reduce to a simmer for 10 minutes or until lentils have soaked up some water.

6. Add in coconut cream and salt and let simmer for a further 5 minutes.

7. Serve in bowls, with some coconut yoghurt, coriander leaves, squeeze of lime and some pickled onions - oh and of course some Naan bread!

Enjoy!