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1 onion, chopped
6 cloves garlic, minced
1-2 Tbsp. olive oil
2 tsp. ground cumin
1 tsp. cinnamon
1 tsp. turmeric
1/4 tsp. cayenne
2 1/2 cups low-salt stock (chicken or vegetable)
1 cup lentils, washed and drained
1 can chickpeas, drained
1 large (28 oz.) can crushed or chopped tomatoes
4 cups butternut squash, cut in 1-inch cubes
salt & pepper
Greek yogurt and cilantro to garnish
In a large pot over medium heat, cook the onion and garlic in the
oil a couple minutes until the onion starts to soften and turns
translucent. Stir in the cumin, cinnamon, turmeric and cayenne and
cook about 30 seconds until the spices release their aroma.
Add the stock, tomatoes, lentils, chickpeas and squash, stirring
to mix everything in. Add 1/2 tsp. salt or more, and pepper to
taste.
Bring the mixture to a boil, then cover and turn the heat down to
simmer. Let everything cook for about 20 minutes, until the
lentils and squash are soft and tender. [NOTE:
Although the recipe says 20 minutes, mine needed over an hour.
It may depend on the freshness of your lentils and your
particular squash. But allow extra time. If it gets done
faster...it doesn't mind waiting in the pot until you're ready.]
Squeeze in the juice of half a lemon.
Taste and add more salt as needed.
Serve with a dollop of Greek yogurt and a sprinkling of chopped
cilantro leaves.
Source: Betty Teller (colleague & client)
Betty
Teller's Amuse Bouche in the Napa Valley Register
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