Light, tasty, healthy, and vegetarian. This daal, whose combination of foods may seem surprising, constitutes an ideal meal idea for those dinner nights.

The recipe is taken from Olivier Bourquin's book "Eating Well Combined", in which you will find many alternatives for breakfast, lunch, snack, and dinner!

Ingredients

• 180 g of butternut squash
• 1 onion
• 1 clove of garlic
• 80 g of red lentils
• 1 tablespoon of yellow curry
• 40 g of crushed organic tomatoes
• 3 dl of vegetable broth
• 1⁄2 mango
• 1 dl of coconut milk
• Olive oil
• 40 g of mung bean sprouts (optional)

Preparation

1. Peel the squash, empty and cut into small cubes.
2. Put a drizzle of olive oil, the peeled and diced onion, the chopped garlic in a casserole. Sweat without browning.
3. Add the squash, the red lentils, the yellow curry and the crushed tomatoes.
4. Deglaze with the broth and let cook for 15 minutes.
5. Add the mango cut into cubes and the coconut milk.
6. Let simmer a few minutes and adjust the seasoning. Everything must be melting. Add the mung bean sprouts and then serve.

Enjoy your meal!