Creamy Butternut Daal

INGREDIENTS

FOR THE BUTTERNUT

• 1-2 Tablespoons Apple Cider Vinegar

• 2 Large Butternut Squash, cut into bite-sized cubes

• Olive Oil

• 2 Teaspoons Paprika

• 1 Teaspoon ground Cumin

• 2 Tablespoons Nutritional Yeast

• 1 Tablespoon Tahini

• Juice of 1 Lemon

FOR THE DHAL

• 4 Cloves of Garlic, peeled and crushed

• 2-3cm Piece of fresh Ginger, peeled and grated

• 1 Tablespoon Olive Oil

• 1 Cup Red Lentils

• 2 Tablespoons ground Cumin

• 2 Tablespoons Ground Turmeric

• 2 Tablespoons Tomato Puree

• 2 Tablespoons Garam Masala

• Salt and Pepper

TO SERVE

• Brown rice

• Coriander Leaves

INSTRUCTIONS

1. Preheat the oven to 210C

2. Place the squash squares onto a baking tray and drizzle with olive oil, paprika, cumin, salt and pepper. Bake for about 20-30 minus, until he cubes are perfectly soft and delicious. Roasting the squash really brings out the flavour.

3. While squash is roasting, placed the crushed garlic and grated ginger in a frying pan with he olive oil and fry for a couple of minutes.

4. Add the lentils to a large saucepan with the ginger and garlic and cover them with 2 cups boiling water. Allow the pan to start simmering.

5. Add the cumin, turmeric, tomato puree, salt and pepper to the lentils.

6. Place the lid on the pan and leave to simmer for about 40 minutes, at which point the lentils and the squash should be soft. You may need to add a little more water during this time.

7. Once the squash is soft, place in a food processor with 75ml water plus the nutritional yeast, apple cider vinegar, tahini, salt and lemon juice. Blend until a smooth creamy constancy forms.

8. Once the dahl is about 5 minutes away from being cooked, and there is very little water left, stir in the creamy squash mix.

9. Then serve with brown rice and fresh coriander.

SERVES 4