Thursday, March 27, 2008

Spiced Lentil and Squash



This is one of my favorite lentil dishes; however, I am the only one in the house that will eat it so every few months I make a big batch of it and freeze it in individual serving sizes so that I can have some for lunch every few weeks. The sweetness of the squash balances the earthiness of the lentil and the heat of the spices making a melody in the mouth.

1 1/2 cups brown Lentils (I have some red and yellow that I am going to try next time)

1 can (15ozish) crushed tomatoes or while tomatoes, chopped

1 small butternut squash

1/4 cup olive oil

1 onion , finely chopped

3 cloves garlic, minced

1/2 teaspoon ground cumin

1/2 teaspoon group turmeric

1 tablespoon harissa (thank you Warda) or 1/4 teaspoon cayenne pepper

1 teaspoon paprika

1 tablespoon tomato paste

1/2 teaspoon brown sugar

1/4 cup parsley, finely chopped

salt & pepper

wash the lentils and pick trough them to be sure that there are no little stones. Place in a saucepan with 4 cups water. Bring to a boil, skim off any scum, cover and simmer on low for 20 minutes and then drain.

Meanwhile, peel, seed and dice the squash into 1 inch cubes and set aside.

In a large pan, over low heat, add oil and onion and cook onion until they are caramelized. Add garlic and cook for a few seconds and then add the spices. cook for 30 seconds, then add tomato, tomato paste, sugar and half of the parsley salt and pepper. Add the lentils and squash, stir well and cover and simmer until squash and lentils are done, about 20 minutes. Add a little water if needed.

Serve in a beautiful bowl topped with the rest of the parsley. If you like cilantro you may use that for half of the parsley, I do not like it.


5 comments:

Christine said...

Hi Shayne,
You know, I'm a big fan of lentils and of butternut squash :) I've never thought of combining them but I think it's a great idea. Both are high in fiber too, right? With the cold weather we've been having lately, this dish is just what I'd like to have.

Shayne said...

for every 1 1/2 cups of this dish there is about 15 grams of fiber, 14 grams of fat, 350 calories and 50 grams of carbs. That is what the program I use says when I type in the ingredients

winedeb said...

If you lived closer, I would be knocking on your door at lunch! Beautiful color! I like the high fiber content of this! I guess the kids are not fans of squash even though it has a sweet taste to it?

Emiline said...

I think you're on to something here. This sounds really, really good. Did you say that you were the only person that eats this? What a shame! I love butternut.

katiez said...

What a wonderful idea! I wouldn't have thought of combining them, either...but what I really like is freezing them!
I'm just finishing up our 'freezer' foods to get ready for summer. I'll add this one next year!