Ingredients
- 1 onion
- 1 tbsp chopped garlic
- 1 tbsp chopped ginger
- olive oil
- 2 medium sized squash (any types)
- 1 cup dried lentils
- 4 cups bouillon
- (1/2 cup wine)
- 1 tbsp curry powder
- 1 tsp salt
- 1/2 tsp pepper
Directions
-
Slice squash in half. Place on a tinfoil covered baking sheet, outside facing up. Bake in oven at 350F for 40 min. Let cool. Remove from skin, discard seeds and chop into pieces.
-
Saute onion, garlic and ginger in olive oil on medium heat until browned. Add chunks of squash and saute about five minutes more. Remove from heat. Add about 1 cup bouillon and either mash or blend vegetables to a fairly smooth consistency. Return to heat. Add rest of liquids and 1 cup lentils. Cover and let simmer for about 30 min until lentils are cooked. Add curry powder, salt and pepper to taste.
-
Makes about 6 servings. Freezes very well.