Eating In // Curried Lentils



The Goods:
Serves 4-6 
  • 1 half of a butternut squash, cubed
  • 1/2 cup of green lentils 
  • 2 cups of chicken or vegetable stock
  • 1 can of coconut Milk
  • 1 6 or 8 oz plain yogurt- I used greek style
  • 1 medium sized onion
  • 1 tbls curry powder
  • 1 tbls ground cumin
  • 1 tbls ground coriander seed
  • 1 tbls sugar
  • 1 tsp cayenne pepper
  • 1 tsp ground mustard
  • 1 tsp garlic powder-or use fresh, whatever you got
  • 1 bay leaf
  • salt and pepper- I can't give you a measurement for that. Just follow your heart.
  1. Start by heating some oil in a skillet over medium-high heat. Add the onion and cook for about a minute. Then add the squash and lentils and cook for 3 minutes. 
  2. You can mix the spices first in a bowl and then add them to your lentils and squash. 
  3. Add the stock, coconut milk, and yogurt and bring to a simmer. Simmer for 30 minutes. Serve over basmati rice.



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