13 January 2008

Curried Lentils With Butternut Squash

A great recipe for a cold day or any day you need a filling, warm, comfort kind of food.


1 cup dry lentils
1 small butternut squash, peeled and cubed
1 TBSP Olive oil
1 TBSP Curry Powder
1 TSP grated ginger
1 TBSP Chili Powder (less or more to taste, but why would you want less?)
Salt Pepper to taste

Cook the lentils in cold water to cover. Once it comes to a boil add the squash.
When the lentils are done so is the squash.

Take the squash cubes out and mash it up. Drain the lentils if necessary and then mix the lentils, the mashed squash and all the spices and olive oil. Spoon into greased casserole dish, cover with foil, and refrigerate until you are ready to eat and then heat and serve. Bake at 400 for 20 to 30 minutes depending on whether you are doing it right away or pulling it out of the fridge. Serve with lots of spinach sauteed with garlic. Brown rice makes a nice side dish for this.

Enjoy! Namaste.


cube said...

This sounds delicious. I'm cutting and pasting the recipe right now. I can't wait to try it.


Anonymous said...

Awesome. Gonna try this tonight. I was in a desperate not-much-left-in-the-pantry mode, so I googled lentils and butternut squash; two things I do have left. This fits the bill. Thanks!