Butternut Dahl

Sep 21 2021

Butternut Dahl

As the weather starts to cool down, we should be eating more warming foods to nourish us in time for the winter. Organic Kitchen have shared this delicious recipe with us. We can't wait to try it!

Preparation Time - 10 minutes, Cooking Time - 20 minutes, Servings - 4

Ingredients

  • 1 tbsp Organic Kitchen extra virgin olive oil
  • 2 fresh garlic cloves, minced
  • 1 onion, finely diced (or 1 tsp onion powder)
  • 1 small butternut squash, peeled, deseeded, and diced into bite-sized chunks
  • 2 x 400g tins of Organic Kitchen lentils, drained and rinsed well
  • 600ml Organic Kitchen passata (1.5 x 400g tins of Organic Kitchen chopped tomatoes)
  • 1 tsp Just Natural Organic ground cumin
  • 1 tsp Just Natural Organic ground coriander
  • ½ tsp Just Natural Organic ground ginger
  • ½ tsp Just Natural Organic cayenne pepper (or more, dependent on your desired level of spice!)
  • 160ml water
  • 2 tbsp tahini
  • ½ tsp sea salt, or to desired taste
  • Fresh coriander, dairy-free or natural yogurt of choice, and a handful of pomegranate seeds, to serve

Method

  1. Heat oil in a large, deep pot. Add the garlic and onion if using fresh and cook out for 5 minutes. (If using powders, move straight to adding the squash to the pan and cook for 5 minutes.) Otherwise, cook for a further five minutes before adding the squash, if using fresh garlic and onion.
  2. Add the lentils through to the water. Bring to the boil and leave to simmer for 15 minutes.
  3. Add the tahini and stir through to combine. Allow to simmer for a further 5 minutes.
  4. You may wish to add more liquid, depending on your desired consistency. I like mine super thick (think stick-to-the-ribs comfort food!).
  5. Serve topped with fresh coriander, dairy-free or natural yogurt of choice, and some beautiful red pomegranate seeds.