- 3 tablespoons olive oil
- 2 tablespoons butter
- 1 1/2 pound butternut squash
- 1 medium vidalia onion
- 1 cup carrots
- 3 cloves garlic
- 2 tablespoons ginger
- 1 tablespoon curry powder
- 1 teaspoon sea salt
- 1 teaspoon McCormack® Peppercorn Medley
- 1 cup red lentils, picked over and rinsed if needed
- 4 cups vegetable stock
- 1 cup water
- 1 teaspoon fresh lemon juice, or to taste
Directions:
Mince ginger and garlic and set aside. Mince the onion and set aside. Peel and cube butternut squash and set aside. Slice carrots and set aside.
Heat olive oil and butter in a sauteuse pan until golden brown. Brown squash, carrots, onions, garlic, and ginger until the vegetables are tender, approximately 15-20 minutes. Stir occasionally.
Add in curry powder, salt, and pepper and cook approximately 2 minutes, stirring occasionally.
Add lentils, stock, and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with additional salt and pepper if needed.
Add in curry powder, salt, and pepper and cook approximately 2 minutes, stirring occasionally.
Add lentils, stock, and water and simmer, covered, until lentils are tender, 25 to 40 minutes. Stir in lemon juice and season with additional salt and pepper if needed.
Myrtle's Note: I made some changes, but I will also say that the ingredient list and the directions on the original recipe did not match up. I assumed the directions and so, while I added salt since it was not on the list, it was not enough. The recipe above is a combination of both what I did do and what I will do next time, such as use an entire teaspoon of salt. The main change was both change the type of and reduce the liquid, based on what I know works with the Red Lentil Dahl recipe. I also changed the type of oil and increased the carrots. Biting into the butternut squash and carrots with the lentils was rather tasty. Because I omitted the cilantro oil, I am not sure what value the lemon juice has. Next time I plan to use lemon grass (similar to the Vietnamese Chicken Curry with Sweet Potatoes) and will change the recipe here if it works better. In a nut shell, the vegetables were a great addition to the red lentils, but the lentil base did not have as much flavor as the Red Lentil Dahl and so the bites without the vegetables were not quite as good. My thoughts on the next round are to add 1 tablespoon lemongrass and at least double the curry to 2 tablespoons. I also am thinking it might be best to add the curry while the vegetables are cooking. Maybe. All that aside, I really liked this dish. I just know it can be better.
Yield: 6 servings
