Coconut Dhal with Roasted Butternut Squash
This delicious soup is a concert of Thai flavors, makes a lot and is perfect for the freezer!
Servings Prep Time
6+ 20minutes
Cook Time
20minutes
Servings Prep Time
6+ 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 400. Spread butternut squash on a baking sheet lined with parchment or a baking mat and roast for about 20 minutes while you prepare other ingredients.
  2. Rinse lentils.
  3. Gently heat oil/water in large saucepan and cook the onion until it starts to soften. Add the garlic, ginger, and dry spices to the pan and cook on medium low heat for a few minutes.
  4. If it starts to stick, add a splash of water to loosen. Add the lentils and stir through.
  5. Add the stock, tomatoes, carrots, celery, and coconut milk. Add squash when it finishes cooking. Bring to boil then reduce heat, cover with lid and simmer for 20 minutes. Stir towards the end of the cooking time and add a splash of water or stock if needed.
  6. When lentils and vegetables are tender remove from heat, stir in lime juice and let rest. Season with salt to taste and garnish with cilantro.
  7. Freezes well.
  8. Notes: The curry powder makes this dish! To substitute Thai Red Curry Paste instead of powder, you generally need 3x as much. Some curry powders and pastes can be quite spicy however, so start small and add more to your liking!