Squash Lentil Curry

Squash Lentil Curry - 3 Guiding Stars

Active Time

30 min.

Total Time

1 hour

Servings

6 (349 g)

Serve this rich squash curry over brown rice, garnished with a dollop of plain, non-fat Greek yogurt, if desired. This dish is excellent for putting vegetables at the center of your table.

Ingredients

2 cups brown lentils
1 large yellow onion, chopped
1 Tbsp. canola oil
4 cups squash, peeled and cubed
1½ cups low-sodium vegetable broth
1½ Tbsp. red curry paste
2 tsp. curry powder
½ tsp. turmeric
½ tsp. salt
½ tsp. cayenne pepper
Dash of cinnamon
½ cup light coconut milk
2 large tomatoes, diced

Directions

Cook the lentils in a large pot of boiling water until tender (35-40 minutes). Drain and set aside.
While the lentils are cooking, sauté onion in oil over medium heat until soft (5-8 minutes). Add squash and vegetable broth. Simmer, covered, until squash is soft (15-20 minutes).
Using an immersion blender or working in small batches with a kitchen towel loosely covering the open vent of a regular blender, puree the squash mixture until smooth. Whisk in curry paste, curry powder, turmeric, salt, cayenne, cinnamon, and coconut milk.
Stir in cooked lentils and tomatoes. Simmer together to combine flavors (10 minutes). Serve hot.

Nutritional analysis per serving: Calories 335; Total Fat 4.5g (6% Daily Value); Saturated Fat 1.5g (8% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 315mg (13% DV); Total Carbohydrate 58g (21% DV); Dietary Fiber 10.5g (39% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 18g; Vitamin D 0% DV; Calcium 6% DV; Iron 30% DV; Potassium 20% DV; Folate 90% DV; Copper 70% DV; Vitamin A 70% DV.