Bill's Butternut Squash and Green Lentil Dal

Ingredients

• 1 butternut squash, 5 to 6 cups when cubed
• 1 cup green lentils, rinsed
• 2 large cans tomatoes
• 1 can coconut milk, lite
• 1 onion, diced
• 6 cloves garlic
  Swap forgarlic (as written)jarred minced garlic
• 1 tsp dried ginger
• 1 tsp cayenne pepper
  Swap forcayenne pepper (as written)dried habanero powder
• ½ tsp turmeric
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1 tsp salt
• 3 tbsp tahini
• 1½ tbsp coconut oil, divided

Steps

1. 1.Give yourself 30 minutes to peel the squash (1), scoop out the insides and roughly cube it.
2. 2.Rinse 1 cup green lentils.
3. 3.Turn the Instant Pot to Sauté.
4. 4.Once it's hot, add 1½ tsp coconut oil.
5. 5.When the oil is hot, add 1 tsp cumin seeds.
6. 6.Let them cook for 1 minute.
7. 7.Add the rest of the coconut oil (1 tbsp).
8. 8.Add the diced onion (1) and sauté for 5 minutes.
9. 9.Add 6 cloves garlic and sauté 1 minute more.
10. 10.Add 1 tsp dried ginger, 1 tsp cayenne pepper, ½ tsp turmeric and 1 tsp garam masala and sauté 30 seconds more.
11. 11.Add the squash, lentils, 1 tsp salt, the coconut milk (1 can) and the tomatoes (2 large cans).
12. 12.Stir it all together.
13. 13.Spoon 3 tbsp tahini on top.
14. 14.Pressure cook for 12 minutes.