If you love adding healthy veggies to your diet this amazingly delicious Butternut Red Lentil Dal with Gingered Tomatoes is perfect, but meat lovers also go crazy over it as it's bursting with fabulous flavor!
Add the garlic and ginger and cook for another 30 seconds or until fragrant. Add the diced onion, bell pepper, butternut squash, garam masala and ground coriander and sauté for 3-4 minutes until the onion begins to soften.
Add the fire-roasted tomatoes, 3 cups of the broth, coconut milk, red lentils, turmeric, kosher salt and bay leaf. Bring the mixture to a boil then reduce to a steady simmer. Cook for 20 minutes or until the butternut squash is nice and tender and the lentils are broken down. If the mixture seems to be getting too thick before things are finished cooking, add a bit more broth.
Remove the bay leaf then use an immersion blender or a regular blender, to pulse the dal until veggies are chunky-smooth. If you'd like this dal a little thinner, you can add a bit more broth at this point then stir well to combine.
Serve with rice and Gingered Tomatoes (see below). Garnish with fresh herb leaves and lime wedges. A drizzle of creamy yogurt is also delicious.
Heat 1½ tablespoons of extra virgin olive oil in a medium-size, non-stick sauté pan over medium-low heat. Add the grated ginger, garlic and mustard seeds. Sauté for 1-2 minutes or until fragrant.