Creamy Coconut Lentils
with Roasted Winter Squash
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.
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INGREDIENTS
- 3 tablespoons ground cumin
- 2 pounds peeled and cubed butternut squash
- 1 can chickpeas
- 1 lime
- 1 yellow onion
- 3 garlic cloves, peeled
- 2 tablespoons fresh ginger
- 2 cups red lentils
- 3 cups vegetable broth
- 1 can coconut milk
- 3 teaspoons salt, used in two steps*
- 3 tablespoons olive oil*
- *not included
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INSTRUCTIONS
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.
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.
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.
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.
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.
To serve, top the roasted squash and chickpeas on top of the lentils. Serve immediately, enjoy!
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