Warming Squash and Lentil Dal
with Brown Rice
What do you get when you combine squash with lentils, spices and diced tomatoes in a big pot? A delicious dal! Anything that uses one pot is magic in our books. It tastes pretty magical too!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Dal Spice Blend
Butternut Squash, cubes
Vegetable Broth Concentrate
Sprouted Brown Rice
Not included in your delivery
Wash and dry all produce.* In a small pot, combine the rice with 1 1/4 cups water. Bring it to a boil over high heat, then reduce the heat to medium-low. Cover and simmer until the rice is tender, 28-30 min. (Drain any excess liquid from the rice when it's done cooking.)
Meanwhile, roughly chop the cilantro. Mince or grate the garlic. Peel, then mince or grate 1 tbsp ginger.
Heat a medium pot over medium-high heat. Add a drizzle of oil, then the red onions. Cook until the onion softens, 3-4 min. Add the garlic, ginger and dal spice. Cook until fragrant, 1 min.
Add the squash, broth concentrate, diced tomatoes, lentils and 2 cups water to the pot. Bring to a boil, then reduce heat to medium. Cover and simmer, stirring often to prevent the lentils from sticking to the bottom of the pan, until the lentils and squash are tender, 15-18 min.
Add the spinach to the dal and stir until wilted, 1-2 min. Season with salt and pepper. In a small bowl, stir together half the cilantro and yogurt.