Spicy Lentil Dahl (with chicken, butternut squash and brussels sprouts)

This Indian inspired dish with a seasonal twist is packed with incredible spices and superfoods.

Today we’ve got this incredible spicy lentil dahl (with chicken, butternut squash and brussels sprouts).  I already had leftover roasted brussels sprout, butternut squash and chicken breast in my fridge and rather then using them to make a salad for lunch (like I always do), I made something much more satisfying. (You can use a range of leftovers, like roasted potatoes, quinoa, brown rice, corn, peas, etc.)

I enjoyed this meal with some greens and a slice of naan. It’s ab incredibly comforting dish, and is packed with nutritiously dense ingredients.

Feast on this dahl with a group of friends/family, or make it for yourself & pack it for lunch (it only gets more delicious over time, as the spices get richer with time).

Spicy Lentil Dahl (with chicken, butternut squash and brussels sprouts)

Serves: Serves 4

Ingredients
  • 1 tbsp sesame oil
  • 1 red onion - diced
  • 2 cloves garlic - minced
  • 1 tbsp fresh chopped ginger
  • 4 cups water or vegetable broth
  • 1 cup dried green lentils, rinsed
  • 1 tsp each - ground cumin, coriander, turmeric, salt
  • ¼ tsp each - ground cardamom, cinnamon, cayenne pepper
  • 4 tsp red curry paste
  • 1 cup roasted brussels sprouts
  • 1 cup roasted butternut squash
  • 1.5 cup cooked chicken (cut into strips)
  • 1 cup cooked quinoa
  • Handful of arugula
  • Pinch of cilantro leafs
Instructions
  1. Add the sesame oil, red onion, garlic and ginger to a large pot & cook over medium heat until the onions are translucent (stirring often).
  2. Add water/broth, lentils, cumin, coriander, turmeric, salt, cinnamon, cardamon, cayenne and curry paste to the pot & reduce heat to medium low. Cook for about 30-40 minutes (or until the lentils are tender). Stir occasionally.
  3. Fold in roasted brussels sprouts, roasted butternut squash, cooked quinoa, cooked chicken, then cook for another 10 minutes over very low heat
  4. Serve with arugula and cilantro folded in

 

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