Yellow Lentils with Crispy Squash
I absolutely love this recipe for yellow lentils with crispy squash. Seasoned, roasted squash provides great textural contrast to the creamy yellow lentils.
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Servings: 4
Calories: 388kcal
Ingredients
- 2 teaspoons avocado oil
- 1 yellow onion (peeled and diced)
- 1 teaspoon yellow mustard seeds
- 1 red Fresno chili pepper (trimmed and minced)
- 6 cloves garlic (peeled and minced)
- 2 teaspoons freshly minced ginger
- 15 curry leaves (optional)
- 14.5 ounce can crushed tomatoes
- 1 cup yellow split lentils (soaked and drained)
- 4 cups vegetable stock (plus more as needed)
- 2 teaspoons turmeric
- 1 tablespoon cumin
- 1 tablespoon chili powder
- 2 teaspoons garam masala
- Salt and pepper to taste
- Fresh cilantro leaves (optional, for serving)
Crispy Squash:
- 1 delicata squash (trimmed, halved, and deseeded; cut into thin half-moons)
- 1 acorn squash (trimmed, halved, and deseeded; cut into small cubes)
- 1 tablespoon neutral oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
Soak the Lentils:
- Cover the lentils with water and soak for 30 minutes to 1 hour as you prepare the ingredients. Drain and set aside.
Sauté the Aromatics:
- Heat the oil in a wide pot over medium heat. Add the onion and cook, stirring often, for 6-7 minutes until softened. Add the mustard seeds and cook until they begin to pop, about 45 seconds.
- Add the red Fresno, garlic, ginger, and curry leaves and cook for 1 minute more until fragrant.
Simmer the Lentils:
- Pour in the tomatoes, stock, and lentils and bring to a boil. Season with salt and pepper, turmeric, cumin, chili powder, and garam masala. Reduce heat and cover for 40 minutes, stirring occasionally to prevent the lentils from sticking. As necessary, add more stock to loosen up the lentils as they cook.
Finish Cooking the Lentils:
- Remove the lid from the pot and taste the lentils and season to your preference. Turn the heat to medium-low and continue cooking, uncovered, for 30 minutes more until the lentils have softened. Taste and season again to your preference and add more liquid as necessary as the lentils continue cooking.
Prepare the Squash:
- Preheat oven to 400ºF.
- During the last 30 minutes of the lentils cooking, prepare the squash. Arrange the squash in an even layer on a baking sheet and drizzle with oil. Sprinkle with paprika, cumin, and chili powder and season with salt and pepper. Transfer to the oven for 30 minutes until the squash is crispy around the edges and cooked through.
To Serve:
- Divide the cooked lentils between shallow bowls and garnish with the squash. Sprinkle with fresh cilantro, if desired!
Nutrition
Calories: 388kcal | Carbohydrates: 69g | Protein: 22g | Fat: 6g | Sodium: 269mg | Fiber: 21g | Sugar: 13g | Vitamin C: 115mg
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