Yellow & Red Lentil & Butternut Dal

Yellow & Red Lentil Dal served with Avocado

 

This is a repeat meal, but I haven’t made it for quite some time so I wanted to repost.  Perfect for winter.  I followed my usual recipe as it’s so good no need to make any changes.  The only difference is I came across yellow lentils, something I haven’t seen before so I opted to buy them.  I did have 1/2 cup of red lentils left over at home so I used a mixture.  This dal is made in the crock pot and becomes a thick hearty soup when it’s time for dinner.  Nothing fancy here.  The red curry past and coconut milk add great flavor to this dish.  I chose to keep it mild but if you’re looking for some heat add extra curry paste or even a jalapeno or serrano pepper to the mix.

 

Ready to crock

Yellow and Red Lentil Dal

 

Red Lentil Dal

  • 2 cups red and yellow lentils
  • medium butternut squash, peeled, deseeded, and chopped
  • onion, chopped
  • garlic, minced
  • can coconut milk
  • 2 tsp Better Than Bouillon vegetable base
  • 1 inch knob ginger, grated
  • 2 tsp red curry paste
  • s&p
  • water to cover all ingredients, for me this was 2 cans of water (I used the coconut milk can)
  1. Place all ingredients in crock pot and cook on low 6-8 hours.

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