Curried Lentils with Butternut Squash
Recipe from Parents

Serve this easy lentil recipe as a hearty side dish or a meatless main dish.


Curried Lentils with Butternut Squash

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Ingredients
  • 1  cup
    lentils
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  • 1  small
    butternut squash (1-1/2 pounds), peeled, seeded, and cut into chunks
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  • 1  tablespoon
    olive oil
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  • 1  tablespoon
    curry powder
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  • 1  teaspoon
    grated fresh ginger
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  •  
    Salt and pepper to taste
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  •  
    Toasted coconut, optional
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Directions
1.
Butter an 8 x 11-inch baking pan and set aside. Combine lentils and enough cold water to cover in a saucepan. Bring to a boil over high heat. Reduce heat to medium; add butternut squash. Simmer until squash and lentils are tender, about 25 minutes.
2.
Drain. Put chunks of squash in a medium bowl, then mash roughly with a fork or potato masher.
3.
Heat oven to 375 degrees F. In a large bowl, combine lentils, squash, and remaining ingredients except coconut. Spoon mixture into baking dish. Bake 20 minutes. Top with coconut, if using. Let cool 10 minutes before serving.
Nutrition information
Calories 269, Total Fat 4 g, Carbohydrate 47 g, Protein 14 g. Percent Daily Values are based on a 2,000 calorie diet
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