This comfy and intense orange meal is one of my favourite in this winter season. It is perfect for these cold days – warming, nutritious and good for the stomach!

I am literally obsessed with the orange colour vegetables and fruit as you have probably noticed haha. Thus I would like to present my another super nutritious and super orange recipe for the best butternut squash and red lentils dhal.

This quite easy recipe ensures my lunches or diner for at least few days, so it might save your time also. You can store it in the fridge and then only reheat it in the following days! I always prepare bigger portions and by doing so secure my few next lunches/dinners. I highly recommend it to people who are busy, students or who do not like to spend hours in the kitchen, however want to eat proper and healthy meals.

I love it especially because of its orange and garam masala flavour. It is quite quite unique, however perfect combination that you definitely have to try!

 INGREDIENTS:

• Red Lentils
• Sorghum
• Butternut Squash (or other pumpkin)
• Carrots
• Spinach
• Red Orange
• Fresh Ginger
• Spices (turmeric powder, garam masala)
• Salt & Nigella Seeds
• Coconut Oil
• Fresh Coriander (optionally)
• Pistachios (roasted pumpkin, sunflower or black sesame seeds are also good)

METHOD:

Preheat the oven to 200 Celsius Degree. Peel the butternut squash, dice it and bake in the oven for about 25 minutes. Then prepare the pot, and once its hot put a spoon of coconut oil with turmeric powder, garam masala and finely chopped ginger. After a while add butternut squash with a boiling water and stew it on a medium heat. After 10 minutes add slices of carrots (thin preferably), diced half of red orange and rinsed red lentils. Squeeze the rice from the other half of orange and cook everything for the next 20 min, mixing it with the spoon every 5 minutes, not to burn at the bottom. Because water quickly evaporates, add more if needed and keep on stewing. Meanwhile cook the sorghum for about 30 minutes (until it becomes soft) in a boiling water with a pinch of salt. while the lentils and vegetables becomes soft and the texture of the dhal will be creamy add a handful or more of fresh spinach, salt and nigella seeds. You can cook it few more minutes to let spinach become soft.

TO SERVE:

Serve your butternut squash lentil dhal with the sorghum on the side. I recommend to top it with the fresh herbs as coriander and nuts like pistachios. You can also vary and add parsley or any other roasted seeds. You can either eat your dhal hot buy reheating it in a pot with a bit of water or cold, that is also very tasty. I also like to add a spoon of creamy avocado pesto so feel free to add some!

Store your dhal for the next few days in the fridge and enjoy your comfy meals!

Hope you like the recipe!