Ingredients:
2 teaspoons coarse sea salt
2 tablespoons curry powder
1 pound red lentils
2 tablespoons unsalted butter
1 onion, cut into ½-inch dice
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 butternut squash (about 1 ½ pounds), peeled, seeded, and cut into ½-inch pieces
6 cups chicken or vegetable broth or water
½ cup loosely chopped cilantro (optional)
Directions:
Combine salt and curry powder, set aside. Rinse lentils; set aside. Heat butter in a large saucepan over medium heat. Add curry mixture; stir until fragrant, about 1 minute. Add onion, garlic, and ginger, cook until translucent, about 4 minutes. Add squash; cook until just beginning to soften, about 5 minutes. Add broth or water. Bring to a boil; reduce to a simmer. Cook until squash is tender, about 10 minutes. Stir in lentils; cook until soft, 10 to 15 minutes. Adjust seasonings with salt and pepper. Serve hot.
Serves: 6
Recipe by: Elizabeth Blessing, co-owner GreenBEAN Delivery