Half Baked Harvest · by Tieghan Gerard★ 4.5 (71)
Harvest Tomato and Butternut Squash Dal
NUTRITION · PER SERVING40M COOK
CAL 56%·PRO 57%
CARBS 200G72% OF CAL
11G FIBER175G OTHER15G TOTAL SUGAR
FAT 22G18% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lightly spiced lentil and butternut squash dal with fresh cilantro and warming spices. Served with naan, this Indian-inspired dish is vegan and full of fresh flavor.
mainindianbeans🍲 stockpot🍳 skilletdairy freeveganvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons extra virgin olive oil
- 1 inch fresh ginger, thinly sliced
- 2 cloves garlic, smashed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon crushed red pepper flakes
- 3 1/2 cups water
- 2 tablespoons curry paste
- 1 cup red lentils
- 2 cups cubed butternut squash
- 1 1/2 cups cherry tomatoes
- kosher salt
- handful fresh cilantro, chopped
- naan, rice, and pomegranate, for serving
- 1/4 cup coconut oil or sesame oil
- 1 inch piece fresh ginger, thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- crushed red pepper flakes
At a glance
PER SERVING · TIME 40M
CAL 56%·PRO 57%
CARBS 200G72% OF CAL
11G FIBER175G OTHER15G TOTAL SUGAR
FAT 22G18% OF CAL
10G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 825mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 762mg
- Calcium
- 136mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 825MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.