Creamy Red Lentil Butternut Squash Dinner
A delicious and creamy dish made from red lentils and butternut squash.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1.5 cup red lentils rinsed and drained
- 1 lb butternut squash peeled and diced
- 4 cup vegetable broth
- 1 tbsp olive oil for sautéing
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp turmeric
- 0.5 tsp black pepper freshly ground
- 0.5 cup coconut milk full fat preferred
Instructions
Preparation Steps
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until soft, about 5 minutes.
- Stir in the minced garlic, cumin, turmeric, and black pepper; cook for another minute.
- Add the butternut squash, red lentils, and vegetable broth to the pot.
- Bring to a boil, then reduce to a simmer. Cook uncovered for about 25 minutes or until the squash and lentils are tender.
- Stir in the coconut milk and cook for an additional 5 minutes to heat through.
- Remove from heat and adjust seasoning if needed.
Notes
Serve warm with a splash of lime juice for added flavor. Pairs well with crusty bread.