Butternut Lentil Curry
This delicious dish is amazing! And amazingly healthy. Isaac and Julie and Nick absolutely love it. Anika doesn’t like the mixture. Hmm… she’s not a big fan of curry.
To Simmer
- 6 cups water
- 1 ¾ cups brown lentils
- 1 butternut squash, chopped in 1/2″ to 1″ cubes
- ½ cup golden raisins
To Sautee
- 1 medium onion, chopped
- 1 bunch green onions (optional)
- 1 ½ tablespoons canola oil
- ½ teaspoon red curry paste
- 2 tablespoons curry powder
- 1 ½ teaspoons ground cinnamon
- 1 red bell pepper, chopped
Add-in
- ¾ teaspoon sea salt, add more to taste
- ½ cup walnuts or cashews (raw)
Wash and bring lentils to boil in 6 cups water, reduce heat and add raisins and chopped squash. Simmer for 20 to 30 min or until lentils are soft. While that is cooking, chop or food process the onion(s) red pepper; sautee these with olive oil, red curry paste, curry, and cinnamon for 5 minutes and mix into lentils. Add some salt and simmer together another five minutes. Add walnuts or cashews and mix in then serve.
