Fall Red Dal

Red lentils are astringent, light, dry, and slightly heating in nature. Adding winter squashes (acorn, butternut, kabocha, and my favorite, red curry) adds sweetness and groundedness to the dish, and coconut milk balances the lentils' dryness and heat.

Ingredients:

4 cups water or 3 cups of water and one cup coconut milk

1 cup red lentils

1 tsp *Fall spice blend- Optional (below)

2 cups of peeled and chopped winter squash

½ tsp salt

Fall Spice Blend: Combine 1 Tbl powdered sage, rosemary, and thyme with ½ tsp salt and pepper, then store in a jar. 

Spice Saute Topping

1 tsp coconut oil

1 tsp grated ginger

½ tsp of cumin seeds

½ tsp mustard seeds

2 Tbl shredded coconut

Instructions:

• Rinse the lentils until the water runs clear

• Cut the squash into 1” cubes

• Bring the water and coconut milk to a simmer

• Add the lentils and spices, bring back to a boil, then uncover and simmer for 5 minutes.

• Add the squash to the pot, bring back to a boil, then to a simmer, partially cover for 20 minutes; do not stir

• In a separate pan, heat the pan and then add the cumin and mustard seeds just until you can smell their aroma, then remove from the heat, add the coconut and fresh ginger, and set aside.

• Add the above mixture to the lentils with salt as needed, cook for 3-5 minutes, and serve.