So last Sunday night, I picked my very first recipe out of my Deliciously Ella Cookbook, went to the store to gather what I needed and excitedly headed right back home to make it! I chose this Lentil & Butternut Squash Dahl that couldn’t have be easier to make & turned out super yum!
You know what I always say about planning & meals like this are so fabulous because I can eat the leftovers for either lunch or dinner the next day (and again the next day!) haha
– I swapped out the Olive Oil for a generous tablespoon of Coconut Oil. Coconut Oil is my fave!
– Ella writes that you may need to add a little more water while the Dahl party is simmering up and just know that you absolutely will need to add more water. I’m thinking I added about an extra cup+ into the pot to keep the lentils & butternut from drying out + allow them to continue to cook & soften.
– I tasted a spoonful here & there to test for consistency/softeness. Personally, I like mine pretty soft, but definitely cook to your liking.
– Brown Rice: one of my fave complex carbs!
I made 1 cup of rice to go along with this recipe & to have leftovers so I could eat over the next few days.
1 cup brown rice (dry) / 2 cups of water. I added a tablespoon of coconut oil to my rice towards the end, which makes it extra yummy! 🙂
Hope you love this recipe has much as I did! xx