- 4
Ingredients
- 1 cup dry brown lentils
- 1 large butternut squash, peeled and cubed (1 inch pieces)
- 1 large yellow onion, diced
- 1 tbs coconut oil
- 1 cup vegetable broth
- 1 1/2 tbs red curry paste
- 2 tsp of curry powder
- 1/2 tsp tumeric
- 1 tsp salt
- 1/2 tsp cayenne pepper
- dash of cinnamon
- dash of pepper
- 1/3 cup full fat coconut milk
Preparation
Step 1
Preheat the oven to 400. Place the squash cubes on an oiled baking sheet and drizzle with a little oil salt and pepper. Roasted for about 20 minutes. Or until fork tender. Remove from oven.
Cook the lentils in a large pot of boiling water for about 20 minutes (or until tender). Drain and set aside.
In a large skillet over medium heat saute’ the onion in the coconut oil. Cook for about 5 minutes. Add the cooked squash and vegetable broth. Let the mixture simmer for about 8-10 minutes. Reduce heat. With an immersion blender blend everything together. (you can also use a blender for this).
Add curry paste, curry powder, tumeric, cinnamon, salt, and coconut milk to the pan. Mix well to combine. Add cooked lentils.
Serve over some cooked brown rice.