Рецепт Butternut Squash Lentil Stew
My first indication that food was something other than what I put in my mouth came when I was just a kid, about twelve years old. At that time I had no idea how much I would fall in love with cooking. My mom, an avid cook, was determined to teach me the basics early in life. Honestly I think she did it for selfish reasons. She wanted someone else to make dinner every once in a while. Her plan worked. Shortly thereafter I was cooking all the time and even though I didn’t enjoy it as much as I do now I am forever grateful to my mom.
Soup was the first thing I ever made.
I still remember my mom’s voice over my shoulder instructing me to chop vegetables into equal pieces and tuck my fingers to avoid cutting one off.
That day I began to understand food. That day I learned to taste it. That day I started to appreciate the variety of flavors and textures that came along.
My mom’s persistence to feed us a variety of flavors is the reason why I love all cuisines, fearlessly try new foods and appreciate spices and herbs.
I hope you enjoy these lentils as much as Hubby and I did.
I started decorating outside the house this weekend. Fall always gives me the warm and fuzzies.
Butternut Squash Lentils
Author: Kathy Steger
Serves: 6
- 3 cups chicken stock
- ¾ cup red lentils
- 1 cup finely chopped kale
- ½ butternut squash, cut into small cubes & roasted
- ½ 15 oz can crushed tomatoes
- ¼ cup frozen lima beans (or frozen green peas)
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tsp crushed red pepper flakes
- 1 tbsp curry powder
- ½ tbs garam masala
- 1 tbsp fresh cilantro, chopped
- salt
- juice of ½ lime
Preheat oven to 425 degrees. Toss squash with olive oil and salt. Roast about 25 minutes, until soft and lightly browned.
Heat olive oil in a Dutch oven (or heavy soup pot). Over medium heat saute onion and garlic about 5 minutes.
Stir in red pepper flakes, curry powder and garam masala. Add broth, crushed tomatoes and the lentils, bring to a boil, reduce to simmer and cook for about 10 minutes.
Stir in lima beans, kale, cilantro, lime and butternut squash. Check for salt. Cook additional 10 minutes.
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