Creamy Coconut Lentils

with Roasted Winter Squash

dinner

This creamy lentil daal, inspired by our friend Terri Montillio, has a burst of zesty lime that will awaken your senses. Topped with cumin-roasted winter squash and crispy chickpeas, you’ll wonder how you lived without this delicious take on an Indian staple. Lentils provide you with a good dose of protein, while the squash is rich with beta-carotene and phytonutrients. The creamy consistency of the daal and the contrast of oven-roasted vegetables will satisfy even the pickiest of eaters.

Mediterranean Dinner Side Dish Grain Bowl Beans/Legumes Squash Nuts Gluten-Free Soy-Free High-Protein Winter Recipes
SERVINGS
2 2
PREP & COOK TIME
45 min
CALORIES
613
FAT
33g
CARBOHYDRATES
69g
PROTEIN
19g

MAIN INGREDIENTS

  1. 3 tablespoons ground cumin
  2. 2 pounds peeled and cubed butternut squash
  3. 1 can chickpeas
  4. 1 lime
  5. 1 yellow onion
  6. 3 garlic cloves, peeled
  7. 2 tablespoons fresh ginger
  8. 2 cups red lentils
  9. 3 cups vegetable broth
  10. 1 can coconut milk
  11. 3 teaspoons salt, used in two steps*
  12. 3 tablespoons olive oil*
  13. *not included
Allergens: tree nuts

TOOLS

  • Parchment Paper
  • Baking Sheet
  • Medium Pot

INSTRUCTIONS

1

Prep: Preheat the oven to 425 degrees. Rinse and drain the chickpeas, mince the garlic, peel and mince the ginger, peel and dice the onion. Zest and juice the lime. Line a baking sheet with parchment paper.

2

Toss the cubed squash with cumin, 1 teaspoon salt and 2 tablespoons olive oil and place on a lined baking sheet. Roast the squash for 15 minutes.

3

Add the chickpeas to the baking sheet and toss well. Continue roasting until the squash is cooked and the chickpeas are crispy, about 15-25 minutes. Remove from oven and toss with the lime zest.

4

While squash and chickpeas are roasting, heat 1 tablespoon olive oil over medium heat in a medium pot. Add the onion and cook until onions are soft, about 5 minutes. Add the garlic and ginger and cook 3-5 minutes longer. Add the lentils and stir to coat.

5

Add the vegetable broth and coconut milk. Bring to simmer, cover and cook until the lentils are tender and creamy, 15-20 minutes. Squeeze in the lime juice and salt to taste.

6

To serve, top the roasted squash and chickpeas on top of the lentils. Serve immediately, enjoy!