Hearty Lentil & Spinach Dal with Roasted Cauliflower & Butternut Squash

Ingredients

• 1 cup red lentils, rinsed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp red pepper flakes
• 4 cups vegetable broth
• 1 cup diced butternut squash
• 2 cups cauliflower florets
• 4 cups fresh spinach, roughly chopped
• 1/2 cup coconut milk
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 cup cooked white rice
• 1/4 cup fried shallots (optional garnish)

Instructions

1. Preheat oven to 400°F (200°C). Toss cauliflower florets and butternut squash with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes until tender and slightly caramelized.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add diced onion and cook until soft, about 5 minutes.
3. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Stir in cumin, coriander, turmeric, and red pepper flakes, cooking for 30 seconds to toast the spices.
5. Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender.
6. Stir in diced butternut squash and roasted cauliflower. Simmer for 5-7 minutes to heat through.
7. Add fresh spinach and coconut milk. Cook until spinach is wilted, about 2 minutes. Season with salt and pepper to taste.
8. Serve dal over cooked white rice. Garnish with chopped cilantro, mint, and fried shallots if desired.