In my pantry today:
- 1 c cooked lentils
- 2 c finely cubed butternut squash
- 1 large onion
- 1 tbsp butter
- 1 14.5 oz can vegetable broth
- 1/2 c unsweetened almond milk
- 2 tbsp ground brown flax seeds
- 1 tbsp garlic paste
- 1 tsp garlic-ginger paste
- 1 tbsp yellow curry powder
- 1 tsp black mustard seeds
- 1 tsp chili powder
- 1 tsp garam masala
- 3/4 tsp cayenne pepper
- 1/2 tsp coriander
- 1/2 tsp asafoetida
- 1/2 tsp turmeric
- 1 c Basmati rice
This was one of those dishes where I felt like an orchestra conductor around all the separate in-progress sections of a single, delicious meal. And when that symphony — er, meal — comes out as well as this one did, it deserves a standing ovation.
Let mustard seeds and the chopped onion cook on M in butter until the snappling begins, then transfer pan contents to the food processor and add pastes. Process until it’s reached the consistency of soupy grits and leave it set aside for a moment.
Oh, be boiling your lentils in straight-up water until they’re ready, then, upon draining, set those aside.
In that pan where you were just onioning, put your butternut squash and broth in and bring to a boil on MH. Cover and let cook for about 10 minutes, then turn off the burner, uncover and selectively smash 50-80% of the pan. Add food processor contents with flax seeds and the remainder of your seasonings to this. Fold lentils in with milk backup and serve over Basmati rice. Or eat it alone from a mug. Or just take the whole dang pan upstairs with you. This is totally a 5 spoon dish.
*To make this a vegan meal, just substitute vegetable ghee for the butter!