4 servings / 40 min
Prep 10 min / Cook 30 min
1 cup (250 mL) dried red lentils
- 1 1/2 cups (375 mL) reduced-sodium vegetable broth
- 1 tbsp (15 mL) vegetable oil
- 1 chopped onion
- 2 cloves garlic, minced
- 2 tbsp (25 mL) minced ginger root or 1 1/2 tsp (7 mL) ground ginger
- 2 tbsp (25 mL) Indian yellow curry paste or powder
- 1/4 tsp (1 mL) pepper
- 3 cups (750 mL) chopped peeled butternut squash, about 1 lb/450 g
- 1 1/2 cups (375 mL) 1% milk
- 1/4 cup (50 mL) chopped fresh cilantro or green onions
- Garam masala (optional)
- Place lentils in a fine sieve and pick through to remove any stones or grit. Rinse well and drain; stir into broth and set aside.
- In a large, deep saucepan, heat oil over medium heat; sauté onion for 3 minutes or until starting to soften. Add garlic, ginger, curry paste (to taste) and pepper; sauté for 2 minutes or until softened. Add lentils in broth, squash and milk. Bring to a simmer, stirring often.
- Cover, leaving lid ajar, reduce heat and simmer, stirring occasionally, for 25 minutes or until squash and lentils are soft and tender. Remove from heat and mash lightly with a potato masher.
- Sprinkle with cilantro and garam masala (if using). Serve with papadum, basmati rice, or naan.
Nutritional info per serving (1 of 4)
- Calories 322
- Protein 18 g
- Total Fat 6 g
Saturated Fat 1 g
Cholesterol 5 mg
- Carbohydrates 53 g
Fibre 9 g
Sugars 9 g
Added sugars 0 g
- Sodium 261 mg
- Potassium 1044 mg