Red Lentil Daal with Squash and Coconut

A healthy, creamy red lentil dal with acorn and butternut squash, ginger, and coconut milk.

3 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons ground coriander
½ inch ginger root, peeled and minced
½ teaspoon red pepper flakes
1 acorn squash, peeled, seeded and cut into cubes
½ butternut squash, peeled, seeded and cut into cubes
1, 15 ounces can full-fat coconut milk
1 cup dried red lentils
2 cups low sodium vegetable stock
2 cups water
Sea salt and freshly ground black pepper to taste (start with ¼ teaspoon and adjust to taste)

See blog post

View the full recipe at Nutrition Stripped →