Ingredients
Main Ingredients
- 1 cup dried red lentils
- 1 1/2 cups vegetable broth
- 1 tbsp butter
- 1 onion chopped
- 2 cloves garlic minced
- 2 tbso ginger minced
- 1-2 tbsp yellow curry powder or red thai curry paste
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cups butternut squash chopped and peeled (about 1 lb/500 g)
- 1 1/2 cups milk or coconut milk
- 1/4 cup cilantro chopped (or green onions or spinach)
Served with
- 12 papadums ( basmati rice or naan are alternatives)
Servings: people
Instructions
- Add lentils to broth and set aside.
- In a large, deep saucepan, melt butter over medium heat; saute onion for 3 min or until starting to soften.
- Add garlic, ginger, curry paste, salt and pepper; saute for 2 min or until softened.
- Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
- Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 min or until squash and lentils are soft and tender.
- Remove from heat and mash lightly with potato masher. Sprinkle cilantro.
- Serve with papadum, basmati rice, or naan.
Recipe Notes
Nutritional Value Per Serving
- Energy: 304 cal
- Protein: 18 g
- Carbohydrate: 50 g
- Fat: 5 g
- Fibre: 8.4 g
- Sodium: 492 mg
- Calcium: 211 mg
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