Morroccan Lentil & Squash Stew

[Guest guest]

Morroccan Lentil & Squash Stew from Rev. Travis

4-5 hours HIGH, 6-8 LOW

4-6 Servings

 

Ingredients:

1 1/2 C. Golden Lentils

2 1/2 lbs. Winter Squash, seeded, peeled & cubed (Butternut, Red

Kabocha, Carnival, Acorn, or a blend)

1/4 t. Turmeric

3 t. Sea Salt

2 t. Organic raw sugar

6 Star Anise pods

1 qt. (4 cups) water

6 T. Margarine (Smart Balance is great) or Olive oil

2 t. Cumin seeds

1 2 " piece of Gingerroot, peeled & grated or minced finely

2 Serrano chiles, sliced into rings (Devein and deseed if desired, I

don't)

12-20 large Basil leaves, wide chiffonade or rough chop, plus more to

garnish

Plain Soy yogurt (optional, for serving)

 

Procedure:

Place lentils, squash, turmeric, salt, sugar, star anise and water in

crockpot. Heat 1 T. of the oil/margarine in skillet over medium heat,

add cumin seeds and toast. Add remainder of oil/margarine and heat

again, then add ginger and chiles, and saute for several minutes until

extremely fragrant. Add spiced oil and basil to crock, mix in lightly.

Cover and cook at desired temperature until lentils are breaking down

and the squash has softened. Garnish deep bowls with fine chiffonade

of basil and a dollop of soygurt, if desired. Serve with warm

flatbreads or rustic multigrain seeded bread.

[Guest guest]

Mmmm... this sounds so great! Thanks!

On Sep 1, 2007, at 5:24 PM, Travis Johnson wrote:

 

> Morroccan Lentil & Squash Stew from Rev. Travis

> 4-5 hours HIGH, 6-8 LOW

> 4-6 Servings

>

> Ingredients:

> 1 1/2 C. Golden Lentils

> 2 1/2 lbs. Winter Squash, seeded, peeled & cubed (Butternut, Red

> Kabocha, Carniv

>> .

>

>