- Level
- very easy
- Prep Time
- 30 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 1
- onion, chopped
- 500
- cubed butternut squash
- 500
- 15
- butter or vegetable oil
- mL
- To taste, salt and pepper
- 2
- cloves garlic, chopped
- 15
- chopped fresh ginger
- mL
- 15
- garam marsala
- mL
- 10
- ground turmeric
- mL
- 5
- ground cumin
- mL
- 5
- ground coriander
- mL
- A pinch Cayenne pepper
- 1
- coconut milk
- can
- 500
- vegetable broth
- mL
- 375
- red lentils
- mL
- To taste, fresh cilantro (optional)
Directions
- Step 1
- In a saucepan, brown onion and butternut squash cubes in butter for 5 minutes over medium-high heat. Season with salt and pepper.
- Step 2
- Add garlic, ginger, spices, and cook for one minute while stirring. Add coconut milk, vegetable broth, and lentils and bring to a boil.
- Step 3
- Let simmer gently uncovered while stirring frequently for about 20 minutes or until squash cubes and lentils are very tender.
- Step 4
- Top with fresh cilantro, if using. Serve with naan bread or basmati rice and seasonal vegetables.
