Red lentil dal with butternut squash

I made this red lentil dal for you. I added butternut squash because I could, and because more veggies is usually a good idea in my book. And because I just happened to have some frozen butternut squash cubes hanging out in the freezer.

I know there are so many dal recipes out there; I liked this one because it’s easy peasy! Do you have a favorite?

Red lentil dal with butternut squash
Serves: 4-5
Source: epicurious

Ingredients
1 large onion, diced and divided (2 cups)
3 cloves garlic, minced and divided
3 cups water
1 cup dried red lentils
1/2 teaspoon turmeric
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1 Tablespoon canola oil
1/4 cup chopped fresh cilantro
2 plum tomatoes, chopped
Salt and pepper to taste
Basmati rice and/or naan for serving

Directions

1. In a heavy medium saucepan, combine 1 cup onion, 2 minced garlic cloves, 3 cups water, lentils, butternut squash, turmeric, cumin, and ginger. Bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 10-15 minutes.
2. While lentils are simmering, heat oil in a medium skillet over medium heat. Add remaining 1 cup onion and 1 minced garlic clove and sauté until tender and golden brown, about 10 minutes. Set aside.
3. Transfer half of lentil mixture to a food processor and purée until smooth. Return purée to the same saucepan. Mix in sautéed onion and garlic mixture from step 2. Simmer for an additional 5 minutes to blend flavors. Remove from heat, stir in cilantro, and season to taste with salt and pepper.
4. Top dal with tomatoes and serve with basmati rice or naan. Enjoy!