BABY FRIENDLY LENTIL AND VEGGIE DHAL RECIPE BY TASTY
Here's what you need: red lentils, butternut squash, sweet potato, vegetable stock, tomato puree, turmeric, chili powder, curry powder, salt, ginger, spinach, coconut milk, cilantro
Provided by Janani Ramnarayan
Categories Lunch
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
- Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.
Nutrition Facts : Calories 264 calories, Carbohydrate 46 grams, Fat 7 grams, Fiber 11 grams, Protein 9 grams, Sugar 8 grams
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