- 3
- 20 mins
- 50 mins
Ingredients
- 1 medium-large butternut squash, peeled, Blade C, noodles trimmed
- 1/2 cup dry green lentils, rinsed
- 1 tablespoon pumpkin seeds
- 1 tablespoon extra virgin olive oil
- 1/4 cup diced onion
- 1 garlic clove, minced
- 1/2 teaspoon minced ginger
- 1 small teaspoon red curry paste
- 8 oz tomato sauce
- 1/2 teaspoon garam masala
- 1/2 teaspoon curry powder
- 1 pinch turmeric
- 1 pinch cayenne pepper
Preparation
Step 1
Instructions
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Lay out the butternut squash noodles on the sheet and set aside.
Place the lentils in a medium pot and add in 1.5 cups of water. Bring to a boil and once boiling, reduce to a simmer and let cook for 15 minutes or until lentils are cooked but not mushy, adding water as needed to keep the lentils moist.
While lentils cook, place a small skillet over medium-high heat and once heated, add in the pumpkin seeds. Let seeds cook until golden brown and toasted. Set aside in a small bowl.
When lentils are just about done, transfer the butternut squash noodles to the oven and bake for 15 minutes or until cooked to your preference.
Meanwhile, place a large skillet over medium heat with the oil and once oil heats, add in the onion, garlic and ginger and let cook until translucent, about 3 minutes. Add in the curry paste and swirl until onions are covered in the paste. Add the tomato sauce, garam masala, curry powder, turmeric, cayenne, and stir until combined. Add in the lentils and let cook for 5 more minutes to strengthen the flavors.
Remove the butternut squash noodles from the oven, divide into bowls and divide the lentil mixture over the bowls and garnish with pumpkin seeds.
Instructions