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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a wonderful recipe that your family will love! Ingredients:
1 c. of dry red lentils |
1 c. of butternut squash - peeled, seeded, and cubed |
1/3 c. of finely chopped fresh cilantro |
2 c.of water |
1/2 (14 oz.) can of coconut milk |
2 tbsp. of tomato paste |
1 tsp. of curry powder |
1 pinch of cayenne pepper |
1 pinch of ground nutmeg |
1 tbsp. of peanut oil |
1 small chopped onion |
1 tbsp. of minced fresh ginger root |
1 clove of chopped garlic |
1 pinch of fenugreek seeds |
salt and pepper |
Directions:
1. First you want to add some olive oil to a pan.
2. Saute the onion, garlic, ginger, and fenugreek until onions turn yellow.
3. Now you want to add the lentils, squash, and cilantro to the pot.
4. Next you can add in the water, coconut milk, and the tomatoe paste.
5. You are going to want to season with the curry powder, cayenne powder, nutmeg, salt and the pepper. This of course, is to your taste.
6. Let this come to a full boil, then reduce the flame to low.
7. Let this simmer around 30 min., let your lentils and squash get tender.
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