Ultra simple, so delicious and super easy to make. Win!
Red lentils are high in iron and much faster cooking than other lentils.
They break up as they cook and yield a rather un-inspiring looking mush, but don’t be deterred.
They taste divine when spiced well as in this recipe.
If you aren’t familiar with delicata, it’s a lovely fall squash with a sweet flavor.
It has a yellow and green striped skin ~ which is tender and edible once cooked.
This makes it a breeze to prepare and enjoy without having to mess with peeling.
1 c. red lentils, rinsed, soaked for 1-4 hours, drained
2 Tbsp. ghee
2 tsp. garam masala (spice mix)
1/2 tsp. salt
1/2 c. dark leafy greens, chopped
1 delicata squash
2 1/2 cups water
Rinse & soak the lentils in filtered water for 1-4 hours ahead of time, strain
Trim the ends off the delicata squash, cut lengthwise, scoop seeds.
Cut half moons ~ 1/2 inch wide, then cut these in half again ~ you’ll have bite size pieces.
In a medium saucepan, warm ghee on medium heat.
Add spice mix and sauté for 1 minute or until aromatic.
The smell instantly advertises how delicious your meal is going to be.
Add the strained lentils and stir to coat, 1-2 minutes.
Add chopped delicata.
Add the water & salt, bring to a boil then simmer, partially covered, for 20-30 minutes.
Add greens 5 minutes before done and cover completely.
Cook until lentils are soft and delicata is tender.
Adjust water for desired thickness by adding more in last 5-10 minutes if desired.
Serve alone, with crackers, bread, chapati, or a side of rice. Enjoy!!!
Adapted from a recipe on a package of Garam Masala from Banyan Botanicals
