Easy Red Lentil Dal with Spinach & Butternut Squash
Ingredients
- 2 cups red lentils
- 1 medium butternut squash (1 pound), , diced into 1/2’’ cubes
- 2 tablespoons ghee
- 1 yellow onion, , diced
- 2 tablespoons fresh ginger, , grated or minced
- 4 garlic cloves, , grated or minced
- 1 teaspoon turmeric
- 1 teaspoon diamond kosher salt (if using any other salt, use half the amount), (or to taste)
- 1 can coconut milk
- 6 ounces spinach
Instructions
- Place red lentils in a bowl and cover with water. Let sit while you dice the butternut squash and onion.
- Place a medium sauce pot over low to medium heat. Add in ghee and onion. Saute until onion is beginning to lightly brown. Add in ginger and garlic and saute an additional minute or two.
- Add in butternut squash and stir to coat in oil. Saute until just lightly brown, about 5 minutes.
- Drain lentils (it's okay if it's not perfectly drained). Add in lentils, coconut milk, and 1.75 cups of water (which is one can; I just fill the empty coconut milk can with water and add). Bring to a boil and then simmer, covered, for about 15 minutes, until butternut squash is tender, lentils are cooked, and the mixture is thicker and not liquidy. Check after 10 minutes (the exact time will depend on how long the lentils have soaked for and how small the butternut squash is diced).
- Add in spinach and cover pot for 1-2 minutes to wilt the spinach. Stir in the wilted spinach. Serve with rice or naan.
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