Butternut Squash Red Lentil Dahl (Patreon)

• 2 cups red lentils (dried and soaked in water for 20 minutes)
• 1 large butternut squash or 2 small ones 
• 1 large red onion (finely chopped)
• 4 cloves garlic (minced)
• 2 tablespoons fresh ginger (grated or finely chopped)
• 1 tablespoon curry powder
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 2 teaspoons turmeric
• 2 teaspoons ground cumin
• 1 teaspoon salt
• 1 batch homemade coconut milk
• 1 jar tomato paste

Put 2 cups red lentils into a bowl of water and let soak while you prepare the rest of your ingredients. Chop your butternut squash into bite size pieces, chop your onions, garlic, ginger, place into big pot with all the spices and the jar of tomato paste.  Add 6 cups of water, and the lentils, and bring to a boil over medium heat.  Place the lid on the pit and let cook for 30 minutes. 

Blend 2 cups of coconut flakes with 3 cups of water on high speed for 1 minute.  Strain through a nut milk bag.

After 30 minutes take the lid off the pot, and let cook until very thick (about 10 minutes more).  Remove from heat and stir in your coconut milk, and 2-3 TBPS Coconut aminos

Serve with brown rice and cilantro