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Tomato and Butternut Squash Dal

Source: Half Baked Harvest | Serves: 6 | Time: 40 min

Tomato and Butternut Squash Dal


2 tbsp EVO

1 inch fresh ginger, thinly sliced

2 cloves garlic, smashed

1 tbsp yellow curry powder

1/2 tsp crushed red pepper flakes

3 1/2 cups water

2 tbsp curry paste

1 cup red lentils

2 cups cubed butternut #squash

1 cups cherry #tomatoes

Salt, to taste

Handful fresh cilantro, chopped

Cauliflower rice, for serving

Spiced Oil

1/2 cups cherry tomatoes

1/4 cup coconut oil

1 inch piece fresh ginger, thinly sliced

1 tsp cumin seeds

1 tsp mustard seeds

Crushed red pepper flakes


Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the ginger and garlic. Cook until fragrant, about 2 minutes.

Stir in the curry powder and red pepper flakes and cook another minute.

Slowly add the water. Add the curry paste, lentils, butternut, and 1 cup tomatoes. Season generously with salt.

Bring the mix to a boil over high heat, then reduce the heat to low, cover and simmer 20-30 minutes, until the lentils are soft and the tomatoes have burst.

Meanwhile, make the spiced oil. Heat the coconut oil, ginger, cumin, mustard seeds, red pepper flakes, and the remaining 1/2 cup of tomatoes in a medium skillet over medium heat. Cook until the spices are fragrant and the tomatoes have burst, about 10 minutes. Season with salt.

Remove the dal from the heat and stir in the cilantro. Taste and season with salt if needed.

To serve, spoon the dal over bowls of cauliflower rice. Top as desired with cilantro and spiced oil.


Food & Drink

6 glasses of water (planning on at least one more before bedtime)

2 cups of coffee

Coconut yogurt with banana slices

Veggie wrap with hummus, broccoli, spinach, red bell pepper, and sun-dried tomato

Wheat thins and hummus

4 ginger snaps

Tonight's recipe


10 min rowing machine

20 min strength training

2 1-mile walks

8200+ total steps

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