Vegetable Lentil Dahl

Yields: About four to five servings

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Vegan (of course!)

The fear of not having enough protein and of lacking nutrients on a vegan diet is abolished with this Vegetable Lentil Dahl! Lentils contain more protein than beef per gram, are high in iron, manganese, and potassium, help lower your cholesterol with their soluble fiber, and they contain magnesium, folate, tryptophan, zinc, phosphorous, copper, calcium, and Vitamins B1, B3, and B6!

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Ingredients:

  • One cup of green lentils
  • Two cups of water
  • One Delicata squash
  • One can of full-fat coconut milk
  • One yellow onion, diced
  • One red bell pepper, diced, de-seeded, and de-stemmed
  • One cup of diced carrots
  • One cup of halved cherry tomatoes
  • Six cloves of garlic, minced
  • Two tbsp. of chopped cilantro
  • Three large handfuls of spinach
  • Two tsp. of lemon juice
  • 1/2 of a tsp. of ground turmeric
  • 1/2 of a tsp. of ground ginger
  • 1/2 of a tsp. of curry power
  • 1/4 of a tsp. of cumin
  • 1/4 of a tsp. of ground coriander
  • Dash of cayenne pepper (or to taste)
  • Pinch of salt and pepper (or to taste)

How to make:

  1. Preheat your oven to 425 degrees Fahrenheit, and line a baking dish with parchment paper.
  2. Cut the squash in half lengthwise, scoop out the seeds, and then place the squash halves face-down onto the lined baking sheet.
  3. Bake the squash for 20 minutes, or until the flesh is soft.
  4. Bring the lentils and the two cups of water to a boil in a large pot, then simmer them for about 30 minutes, or until the lentils are soft and have completely absorbed the water.
  5. While the squash bakes and the lentils cook, chop the onions, carrots, bell pepper, and tomatoes, and mince the garlic, then sautée them in a pan with a splash of water until the onions are translucent and the vegetables have softened.
  6. Once the lentils are done cooking, add the sautéed vegetables to the pot, and stir to evenly combine.
  7. Scoop out the flesh from the baked squash, then evenly stir the flesh into the pot.
  8. Add the coconut milk, cilantro, lemon juice, spices, salt, and pepper to the pot, then stir to evenly combine.
  9. Add the spinach to the pot, then stir to evenly combine.
  10. Cook the Dahl until the spinach has wilted.
  11. Serve and enjoy!

Recipe Notes:

  1. You can enjoy this delicious dish on its own, or you can serve it over rice, more squash, potatoes, or sweet potatoes!

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