Curried Red Lentils with Winter Squash

Curried Red Lentils with Winter Squash Cubes

My dear friend Chrysa made me this spectacular Lentil dish on a recent family visit. It was so delicious that I could probably eat it every day for lunch and not tire of it.

The sweet squash chunks contrast beautifully with the savory Lentils.

And, it's super-healthy, too : )

She found the recipe here. She made a few changes when she made it for me. Then I made a few changes, resulting in the current Slow Cooker-friendly version.

Curried Red Lentils with Winter Squash

Saute in a non-stick skillet:

1 T oil

1 ½ C Onion

1 tsp garlic (I use the jarred, minced from fresh kind)

1 T Ginger (I use the jarred kind)

1 T Curry Powder

Add the above to slow cooker with

1# Red Lentils, sorted and rinsed well

1 Can diced Tomatoes, with juice

2 tsp salt

7-8 C Water

1 bag (10-20 oz) Butternut Squash Cubes (or any orange, winter squash)

Cook on High about 4 hours

At end of cooking, add

Small Dash Lemon Juice at end to brighten flavors (not too much now !)

 In the slow cooker, frozen squash cubes tend to lose their shape and mix with the lentils (which can be quite tasty, too!). If you wish to keep a firmer shape, and a more distinct flavor contrast, use fresh, large cubes (about 1" cubes), or add frozen cubes one to two hours before the end of cooking time.

This post is being shared on:
What'd You Do This Weekend?
You're the Star
Modest Monday
Tasty Tuesdays
 Tuesdays with a Twist
Happy Now