SIMPLE SPINACH AND BUTTERNUT SQUASH DAAL

SIMPLE SPINACH AND BUTTERNUT SQUASH DAAL

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PREP TIME

10 mins

COOK TIME

30 mins

TOTAL TIME

40 mins

A delicious, simple, and quick spinach daal recipe using less than 10 ingredients in under 30 minutes.

Author: McKel Hill, MS, RD, LDN

Recipe type: supper, entree

Serves: 4

INGREDIENTS

• 1 cup red lentils
• 1 cup diced butternut squash
• 3 tablespoons olive oil
• ¼ cup chopped red onion
• 1 inch ginger, minced
• 2 garlic cloves, minced
• ¼ teaspoon ground turmeric
• 1 teaspoon salt
• 1 fresh red chilli
• 1 teaspoon cumin seeds
• 4 cups raw spinach
• OPTIONAL, yet I highly recommend
• 1 handful of fresh curry leaves
• 1 teaspoon mustard seeds

INSTRUCTIONS

1. Rinse lentils well using a mesh strainer.
2. In a medium-hot skillet, saute chopped onions and garlic in the olive oil for about 5 minutes. Add rinsed lentils, ginger, turmeric, sea salt, cumin seeds, and red chili. Add optional mustard and curry leaves here as well.
3. Cover this mixture with about 1 inch of water and bring to a boil, continue adding water 1 cup at a time (or you may use vegetable stock) and stir occasionally until the water is absorbed and the lentils are cooked until soft and tender. This will take up to 30 minutes. Once lentils are soft, add in raw spinach and cook down for another 5 minutes.
4. To serve: serve on a bed of basmati rice, or Cauliflower Rice. Garnish with fresh lime, cilantro, parsley, extra red chili slices, and any proteins you enjoy.