25 min (5 min prep)
About this Recipe
By: Emma Scott
This vegan sweet and spicy dahl is bursting with middle-eastern flavours that awaken your senses with an infusion of spices and a vibrancy of colour. Comfort in its simplicity in a heart-warming bowl and delve in to its nourishing nutrient-packed goodness.
1 Butternut squash
1 can coconut milk
1 litre veg stock
100g red lentils
1 celery stick
1 tbsp coconut butter
2 tsp tumeric
5 sprigs coriander leaves, roughly chopped
Small handful mixed of pumpkin and sesame seeds
This spicy dahl dish is so simple as all the ingredients are cooked in one-pot. The key ingredients are lentils, coconut milk, turmeric and cinnamon to make a vegan protein-packed creamy spicy sweet dish. This super versatile dish can be made into a soup by simply adding extra coconut milk and veggie stock to create a smoother texture. Experiment with different veggies, such as sweet potato and sweet red peppers, try adding different herbs and spices to find your perfect comfort bowl.
This protein-packed dahl is bursting with spicy tumeric and garlic, which have strong anti-inflammatory and immune-boosting properties. Coconut milk contains medium-chain triglycerides (MCTs) which help to boost fat burning. It’s mineral content of iron, magnesium and potassium help to fire energy production for fitness.
- Protien 12% 12%
- Carbs 48% 48%
- Fat 28% 28%
Step by Step Instructions
1. Wash and prep all vegetables, roughly chop.
Add coconut butter to a large pot to warm over medium heat. Add chopped veg, sauté 10 minutes until soft on outside.
Make up stock and add to pan together with coconut milk, heat gently then add lentils and spices. Cook for 15-20 mins on low heat. Meanwhile in a cast iron pan or frying pan gently toast the mixed seeds until fragrent. Set aside.
When veg is soft blitz with a hand blender to a smooth paste. Serve in warm bowls with a sprinkle of seeds, add seasoning and chopped coriander – enjoy! Emma x