Are you ready to embark on a culinary journey that tantalizes your taste buds and warms your soul? Dive into the vibrant world of Indian cuisine with our Red Lentil Dhal paired perfectly with roasted cauliflower and butternut squash! This vegan delight is not only a feast for the eyes but also a wholesome, nutrient-packed meal that can be whipped up in just 40 minutes. Whether you're a seasoned chef or a kitchen novice, this recipe promises to impress with its rich flavors and comforting textures. Get ready to savor a dish that’s as nourishing as it is delicious—your taste buds will thank you!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 1 cup red lentils
- 1 small cauliflower, cut into florets
- 1 small butternut squash, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the vegetables by cutting cauliflower into bite-sized florets and butternut squash into 1-inch cubes. Spread them on the prepared baking sheet, drizzle with olive oil, and sprinkle with salt and pepper.
- Roast the vegetables in the preheated oven for 20-25 minutes, turning once halfway through, until they are golden brown and tender.
- While vegetables are roasting, rinse the red lentils thoroughly under cold water until the water runs clear.
- In a large pot, heat a tablespoon of oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic, turmeric, and cumin to the onions. Cook for another minute until fragrant.
- Add rinsed red lentils and 3 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, stirring occasionally.
- Once lentils are soft and have absorbed most of the water, season with salt and pepper to taste.
- Remove roasted vegetables from the oven and gently fold them into the cooked lentils.
- Serve hot, garnished with fresh chopped cilantro. Optional: squeeze of lemon juice can be added for extra brightness.
Tips
- Prep Ahead: To save time, chop your vegetables and rinse the lentils ahead of time. This way, you can simply toss everything together when you're ready to cook.
- Customize Your Veggies: Feel free to swap out the butternut squash and cauliflower for other seasonal vegetables like sweet potatoes or carrots. The roasting technique works beautifully with various veggies!
- Adjust the Spice Level: If you enjoy a bit of heat, consider adding a pinch of red chili flakes or a diced chili pepper when sautéing the onions and garlic.
- Perfectly Cooked Lentils: Keep an eye on the lentils while they simmer. You want them soft but not mushy, so stir occasionally and add a splash more water if needed.
- Garnish for Flavor: Don’t skip the fresh cilantro garnish! It adds a burst of freshness that elevates the dish. A squeeze of lemon juice right before serving can also enhance the flavors beautifully.
- Make It a Meal: Serve this dhal over a bed of fluffy basmati rice or with warm naan for a complete meal that will leave you feeling satisfied and happy!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 18g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
