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Sprouted Lentil Dahl with Butternut Squash

Ingredients

  • 1 small butternut squash chopped into bite sized chunks
  • ghee
  • 1 tsp cumin seeds
  • 1-2 onions, chopped
  • 1 tbsp grated ginger
  • 4 garlic cloves, minced
  • 1 & 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1 tsp coriander
  • 2 tsp curry powder
  • 1 14oz can full fat coconut milk
  • 1 cup water
  • 1 cup dried red lentils, sprouted *see note
  • 1 cinnamon stick
  • 1 bunch of cilantro chopped
  • sour cream or yogurt for serving full fat, organic

Instructions

  • Preheat the oven to 400 F and line a baking sheet with parchment paper
  • Chop up the butternut squash into bite sized pieces. I like to first cut it in half vertically, then scoop out the seeds, peel the skin off, then chop it up.
  • Place the bite sized squash on the baking sheet and spoon over some quality fat like duck fat, or ghee. Salt the squash then use your hands to mix and evenly coat the pieces with fat and salt. Place in the oven for 30 minutes, flipping halfway through.
  • Heat a large pot on medium heat and add some ghee. When the pan is hot, add the cumin seeds and toast for a couple minutes. Then add the onions and cook until they are soft, about 7 minutes.
  • Add the ginger and garlic and cook for about a minute until fragrant.
  • Add the salt, coriander, cumin, and curry powder. Stir consistently for about a minute to evenly distribute the spices.
  • Add the cinnamon stick, coconut milk, water, and lentils. Bring to a simmer and then turn the heat down to a lower simmer with the lid on for about 10 minutes, until the lentils are soft. Adjust the salt and seasoning to taste. Your lentils will vary on cooking time based on low long they have been soaked or sprouted for. Sprouted lentils cook much faster. See note below.
  • Stir in the cilantro and squash. Top with sour cream or yogurt. You can also pair this with white rice if desired.