RED LENTIL CURRY
Butternut Squash is the showstopper of this creamy curry.
2 tsp salt
2 tbsp curry powder
1 3/4 cup red lentils
1 onion, diced
4 cloves garlic, minced
2 tbsp soft margarine/butter
1 tbsp freshly grated ginger
1 butternut squash, peeled, seeded, and cut into cubes
4 cups low-sodium chicken broth
2 cups water
Warm margarine/butter in a large saucepan over medium heat.
Add curry powder and salt and stir until fragrant.
Add onion, garlic, and ginger. Cook for about 4 minutes.
Add squash and cook until slightly softened.
Add broth and water and bring to a boil. Reduce to a simmer.
Cook squash until soft, about 10 minutes.
Stir in lentils and cook until soft, about 10-15 minutes.
Spoon into bowls and garnish with fresh parsley if desired.