spicy thai lentils and butternut squash

[Guest guest]

this is our kind of dish ;-)

 

 

 

* Exported from MasterCook *

 

Spicy Thai Lentils and Butternut Squash

 

Recipe By :Megan Harker, Durban, South Africa

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 small butternut squash -- halved

10 pickling onions -- halved if a little big

1 cup sliced mushrooms

1 tablespoon butter

1 tablespoon olive oil

1 tablespoon Thai Green Curry Paste

2 cups cooked lentils

1 bunch parsley -- chopped coarsely

1 bunch mint -- whole leaves

1/3 cup Balsamic vinegar

OPTIONS:

Additional olive oil

Feta cheese

 

1. Pre-cook butternut in the microwave, then sprinkle with cinnamon (optional)

and olive oil and place under a hot grill until cooked through and slightly

browned on top.

 

2. Saute onions in oil and butter until cooked. Add mushrooms and saute for a

few minutes. Mix in the Thai Green Curry Paste.

 

3. Add the lentils, parsley, mint, and Balsamic vinegar mix well. Pour in

additional olive oil to moisten a little. Serve lentil over butternut and

sprinkle with crumbled Feta cheese. Serves 4.

 

Variation - you can add coconut milk to the lentils for a completely different

taste.

 

Description:

" microwave "

Source:

" Chet Day's Healthy Vegetarian Recipes Newsletter "

S(Archive):

" www.chetday.com "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 514 Calories; 5g Fat (8.4% calories from

fat); 14g Protein; 118g Carbohydrate; 21g Dietary Fiber; 4mg Cholesterol; 360mg

Sodium. Exchanges: 6 1/2 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 0

Fruit; 1 Fat.

 

NOTES : Today's Recipe Courtesy of Megan Harker from Durban, South Africa

 

 

Nutr. Assoc. : 2406 4418 0 0 0 26625 0 0 0 0 0 0 0