Butternut, lentil and chickpea dhal

Serves 6

Prepare dinner: four-five hours (high) or five-6 hours (low)

1tbsp sunflower oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 heaped tsp ground coriander
2tsp floor cumin
1 heaped tsp floor turmeric
½tsp cayenne pepper
400g butternut squash, peeled and reduce into 2cm (prepared weight)
2 x 400g tin chopped tomatoes
1.2l chook stock
300g pink lentils, rinsed and drained
400g tin chickpeas, rinsed and drained
100g clean spinach

To serve

Fresh spinach leaves
Coriander
Heat naan bread
Lemon zest

Warmness a appropriate sized frying pan or a crock-pot saute pot over a medium warmth, upload the oil and saute the onions until softened. Stir within the garlic and cook for a similarly minute. Stir within the spices and retain to saute over a low warmness for a in addition short time. Spoon the aggregate into the detachable stoneware bowl if the use of a pan. Upload the butternut squash, chopped tomatoes, stock and lentils. Stir nicely.

Cowl and cook on low for 5-6 hours or high for 4-five hours. Stir inside the chickpeas and adjust the seasoning half-hour earlier than the quit of the cooking time. Finish by stirring in the fresh spinach leaves and the lemon zest, garnish with the coriander and serve with heat naan bread.

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