Red Lentil Squash Dal
Ingredients:
3 Tbsp Olive oil or ghee
1 red onion, chopped
5 cloves garlic, minced*
2-inch piece ginger, peeled and minced*
1 tsp each: turmeric, ground cumin, ground coriander, garam masala**
2 bay leaves
3 cups red lentils, washed
1 butternut squash, peeled seeded and chopped (or 1 container of cubed butternut squash)
8 cups stock or broth (more or less if you want it runny or thick)
salt and pepper, to taste
(Instructions below)
Instructions:
1. In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high heat until softened and just light browned.
2. Add lentils, spices and bay leaf, stirring in.
3. Add squash and stock and stir over high heat until boiling
4. Spoon off any froth that rises to the surface
5. Lower heat to medium-low, cover, and simmer for about 25 minutes, until squash is soft and lentils are fully cooked
6. Add salt (a bunch for me) and pepper to taste. Option: top with a dollop of plain yogurt or fresh cilantro.
Notes, to make this extra easy:
* I sometimes use pre-cut garlic and ginger (in a jar), and just scoop in a little spoonful.
** I make this so often, to make it easy, I have a small container of these four spices mixed together and just scoop in 4 teaspoons total.