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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Butternut Squash, Coconut & Lentil Stew Recipe

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This recipe for Butternut Squash, Coconut & Lentil Stew is from Maxon Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Stew Ingredients:
1 cup dried yellow split peas
1 pound cubed butternut squash, approx 2.5 cups
1 roma tomato, diced
1/2 cup fresh, frozen, or dried shredded coconut (unsweetened if using dried)
1/2 teaspoon tumeric
1/2 teaspoon cumin
4 cups broth or water, or enough to cover stew in stock pot
Tempering Ingredients:
2 tablespoons canola oil
1 teaspoon mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 teaspoon salt
1 teaspoon honey
1 lime, juiced
1/2 cup minced cilantro leaves
Directions:
Directions:
Rinse the yellow split peas. Combine squash, yellow split peas, tomato, coconut, tumeric, cumin, and enough broth to cover. Bring to a boil, then simmer, covered for 20 minutes. Remove the cover and simmer another 10 minutes.

Prepare the tempering. In a small skillet, warm the canola oil on medium. Add the mustard seeds, and when they start popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly until fragrant, another 10 or 20 seconds. Pour the contents of the skillet into the stock pot with the stew, and salt to taste. Spoon a ladle full of soup back into the skillet to get any remaining spices, it will sizzle, and pour back into soup. Finish with honey, lime, and cilantro.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes.

 

 

 

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