Stuffed Butternut Squash with Lentil Daal

Name: Stuffed Butternut Squash with Lentil Daal
Total time: 70 min
Ingredients: 160 g dry red or green lentils (soaked in water at least 2h before cooking) (3/4 cup); 1 onion; 2 cloves of garlic; 1/2 tsp turmeric; 1/2 tsp ground cumin; 1 thumb-sized piece of fresh ginger; 2 tsp coriander seeds; 1 green chili; 1 tsp ground curry (optional); freshly squeezed juice of half a lime; 80 g crushed tomatoes (3/8 cup or 2.6 oz); 200 g coconut milk (3/4 cups or 7 oz); 1 kg butternut squash (35 oz); 120 g cooked chickpeas (1/2 cup / 4.2 oz); 1 tbsp olive oil; 100 g stale white bread, cut on cubes (3.5 oz); 1 handful fresh parsley or coriander; 2 tbsp coconut oil; 1 tsp sesame seeds; 1 tsp black sesame seeds; 1 tbsp peanuts; 150 g greek yogurt (1/2 cup / 5.2 oz); Skillet flatbread

jernejkitchen.com

Stuffed Butternut Squash with Lentil Daal is a simple weeknight vegetarian recipe. This easy dinner is packed with Indian flavors.

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Ingredients

160 g dry red or green lentils (soaked in water at least 2h before cooking) (3/4 cup)
1 onion
2 cloves of garlic
1/2 tsp turmeric
1/2 tsp ground cumin
1 thumb-sized piece of fresh ginger
2 tsp coriander seeds
1 green chili
1 tsp ground curry (optional)
freshly squeezed juice of half a lime
80 g crushed tomatoes (3/8 cup or 2.6 oz)
200 g coconut milk (3/4 cups or 7 oz)
1 kg butternut squash (35 oz)
120 g cooked chickpeas (1/2 cup / 4.2 oz)
1 tbsp olive oil
100 g stale white bread, cut on cubes (3.5 oz)
1 handful fresh parsley or coriander
2 tbsp coconut oil
1 tsp sesame seeds
1 tsp black sesame seeds
1 tbsp peanuts
150 g greek yogurt (1/2 cup / 5.2 oz)
Skillet flatbread