Creamy Coconut Lentils with Roasted Winter Squash

Creamy Coconut Lentils

with Roasted Winter Squash

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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.

Winter Recipes High-Protein Soy-Free Gluten-Free Nuts Squash Beans/Legumes Grain Bowl Side Dish Dinner Mediterranean
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SERVINGS
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

  • Medium Pot
  • Baking Sheet
  • Parchment Paper

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!