Lentil Butternut Squash Curry - from All Creatures website

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Lentil Butternut Squash Curry

 

Ingredients:

 

1 Onion, medium sized, diced

1 Red Pepper (Bell or Italian), diced

1 Butternut Squash, large sized

1 cup Raisins

2/3 cup Walnut Pieces

1 lb. Lentils

2 Tbsp. Curry Powder

1-½ Tsp. Cinnamon, ground

Hot Pepper Sauce or Cayenne Pepper, to taste

(To enlarge the photo of the lentil butternut squash curry, click on the photo

or link)

 

Preparation:

 

On the stovetop bring to boil 5 cups of water in a saucepot with cover. Check

lentils for, and discard any, extraneous matter (small stones, etc.). Rinse

lentils and add to boiling water. Reduce heat to low, cover, and cook lentils

until soft (the water should all be absorbed).

 

While the lentils are cooking, peel, wash, and dice onion. Wash, remove seeds

and stem from red pepper, and dice.

 

 

Place diced onion and red pepper in large microwaveable covered casserole dish,

add a little hot sauce or cayenne pepper to taste, mix, cover, and cook in

microwave oven on high setting until onions just begin to get translucent.

 

Wash, remove stem, and peel the butternut squash with a sturdy vegetable peeler.

Split the butternut squash in half lengthwise and remove seeds. (You may want to

save the seeds for roasting later.) Cut each squash half into ½ inch slices and

then cut each slice into ½ inch cubes. Add squash pieces to onion-pepper mixture

in casserole dish. Add the raisins, walnuts, curry powder and cinnamon, mix,

cover, and cook in microwave oven on high setting, mixing every five minutes,

until the squash begins to get tender.

 

Add the cooked lentils to the squash mixture, mix, and cook for another ten

minutes, mixing after five minutes. If it seems too dry, add a little water or

apple juice.

 

Serve with a tossed salad and enjoy!