• Posted by Califia Suntree on February 11th, 2013, 4:38 PM

    Because I seem to be making it every other week, I decided to post this recipe for a very hearty, filling, warming curried red lentil stew. It’s given heft with delicata squash and carrots, and deeply flavored with browned onions, garlic and fresh ginger. (Looking at the raw ingredients, I must be needing vitamin A.) If you don’t have naan on hand to serve on the side, blister the hell out of a flour tortilla on a stovetop burner, then butter and fold each layer. It’ll do.

    Makes about 8 servings (I freeze half of it to avoid lentil overload)

    Vegetable or coconut oil
    1 1/2 pounds delicata squash, seeded and sliced into 1/2 inch crescents
    2 large carrots, peeled and chopped
    1 large onion, chopped
    3 garlic cloves, minced
    1 3-inch piece of ginger, peeled and minced
    1 tablespoon curry powder
    1 cup red lentils
    5 cups water
    Salt & pepper
    Lemon juice
    Coconut chips or chopped cilantro (optional)

    1. In a large pot with a heavy bottom, pour a generous splash of vegetable/coconut oil (about 4 tablespoons) and heat over medium flame. When hot, add the squash, carrot, onion, garlic, ginger and 1 teaspoon salt, stirring occasionally, until the vegetables are soft and the onions brown, about 15 minutes.

    2. Stir in the curry powder and a generous grind of black pepper, and cook briefly. (This step brings out the spices’ aroma.)

    3. Add the lentils and water, stir, and simmer gently, covered, until lentils are just tender, about 30 minutes. At this point,  I take a heavy-duty whisk or masher and smoosh the lentils around to get a nice, creamy texture. This is optional if you like your lentils to keep their structural integrity.

    4. Before serving, stir in a generous squeeze of fresh lemon juice, and sprinkle each serving with coconut chips. Fresh cilantro would also be wonderful.





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