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Before you jump to Red Lentil & Butternut Squash Coconut Dal recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Spend less Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the ecosystem. Those days are over, and it seems we all comprehend our role in stopping and perhaps reversing the damage being done to our planet. According to the industry experts, to clean up the surroundings we are all going to have to make some improvements. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Continue reading for some ways to go green and save energy, mainly in the kitchen.

Why don’t we begin with something really easy, changing the particular light bulbs. This will certainly go beyond the kitchen, nonetheless that is okay. Compact fluorescent lightbulbs are generally energy-savers, and you should use them rather than incandescent lights. These bulbs are energy-efficient which means electricity consumption is definitely lower, and, while they cost a bit more to buy, will outlast an incandescent light ten times over. Making use of these types of longer-lasting lightbulbs has the actual benefit that many fewer lightbulbs make it into landfills. You also have to obtain the practice of turning off the lights when there is nobody in a room. The family spends considerable time in the cooking area, and how often does the kitchen light go on in the morning and is left on all day long. And it’s not limited to the kitchen, it goes on in other parts of the house at the same time. Make a habit of having the lights on only when they are needed, and you’ll be amazed at the amount of electricity you save.

The kitchen by itself offers you many small ways by which energy and money can be saved. Eco-friendly living just isn’t that difficult. A lot of it truly is basically using common sense.

We hope you got insight from reading it, now let’s go back to red lentil & butternut squash coconut dal recipe. You can have red lentil & butternut squash coconut dal using 14 ingredients and 4 steps. Here is how you do it.

The ingredients needed to make Red Lentil & Butternut Squash Coconut Dal:

1. Get 1 butternut squash
2. Provide 2 onions
3. Use 400 g red split lentils
4. You need 400 ml coconut milk
5. Take 800 ml water (boiling)
6. Prepare 1 tsp tomato puree
7. Prepare 2 tsp curry powder
8. Take 1/2 tsp chilli powder (or fresh chilli)
9. You need 1 vegetable stock cube
10. Provide Pumpkin seeds
11. Prepare Salt, pepper, oil
12. You need To serve:
13. Provide Coriander garnish (optional)
14. Prepare Plain naan bread

Steps to make Red Lentil & Butternut Squash Coconut Dal:

1. Peel and chop the butternut squash into small squares. Add a small amount of olive oil to two baking trays and split the squash over the two trays so they are a single layer. Season with salt and pepper, and half a teaspoon of curry powder per tray. Mix with your hands an out in the oven for 45mins at 210c. (Or cook until they are just starting to brown on the outside).
2. Meanwhile, chop the onion into small squares. Add to a large frying pan with a small amount of oil. Cook for 2 mins on medium heat. Add the remaining teaspoon of curry powder, tomato puree and chilli powder. Stir to coat the onion and cook for a further two mins.
3. Next add the water, coconut milk, stock cube and lentils. Stir well and leave to cook for 30mins on a low heat. Stir occasionally to prevent it catching.
4. Once both the dal and squash is cooked, check seasoning and add more pepper or chilli to taste. Add the squash to the dal and sprinkle with pumpkin seeds. Garnish with coriander and serve with naans.

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