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  • 4servings
  • 40minutes
  • 303calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B1, B3, H, C, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon peanut oil

  2. 1 small onion, chopped

  3. 1 tablespoon minced fresh ginger root

  4. 1 clove garlic, chopped

  5. 1 pinch fenugreek seeds

  6. 1 cup dry red lentils

  7. 1 cup butternut squash - peeled, seeded, and cubed

  8. 1/3 cup finely chopped fresh cilantro

  9. 2 cups water

  10. 1/2 (14 ounce) can coconut milk

  11. 2 tablespoons tomato paste

  12. 1 teaspoon curry powder

  13. 1 pinch cayenne pepper

  14. 1 pinch ground nutmeg

  15. salt and pepper to taste

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large pot over medium heat, and cook the onion, ginger, garlic, and fenugreek until onion is tender.

  2. Mix the lentils, squash, and cilantro into the pot. Stir in the water, coconut milk, and tomato paste. Season with curry powder, cayenne pepper, nutmeg, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, or until lentils and squash are tender.

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