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Cook
20m
Cook
20m
Ingredients
Method
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Step 1
Preheat the oven to 220c (190c fan / gas 7).
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For
4
M
I
1
tbsp
Coconut oil, or olive oil
1
Onion, medium, peeled and finely chopped
Salt
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Dinner Tonight Reader
a year ago
So delicious! I am usually not the biggest fan of roasted squash but the sweetness of it paired so well with the dal! Such a good vegetarian recipe!
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D
Dinner Tonight Reader
2 years ago
I already have some frozen squash prepared (as in peeled and chopped) in the freezer which I'm hoping I can use for this (?) - as I've realised I have pretty much got all of these ingredients already to hand. However, red lentils are very hard to come by where I live so I will have to substitute for other lentils. Wish me luck!
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Margie
2 years ago
Oh yes! This is perfect for that! I think red lentils are the quickest cooking, which is why I tend to use them the most but it will work with other lentils, you will just need to cook it a little longer. Madhur Jaffrey says the longer the better, so if you have the time to let it very very gently simmer for 1 hour - 1 1/2 hours that would make a lovely dal! Xxxx
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D
Dinner Tonight Reader
2 years ago
Ah thanks, I have actually found some red lentils!
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