2 Tbs Canola oil
1 1/2 cup Diced onion
2 Cloves garlic minced
1 Tbs Minced fresh ginger
2 tsp Curry powder
20 oz Package of cubed and peeled butternut squash
1 cup Red lentils
1 cup Chopped fresh tomato
1 1/2 tsp Salt
4 cups water
1 14 oz can lite coconut milk
5 lime wedges
Chopped fresh cilantro to taste
1. Heat oil in a large pot over medium-high heat. Add onion, garlic, ginger and curry powder (or garam masala); cook, stirring often, until the onion is starting to soften, 2 to 3 minutes. Add squash, lentils, tomato and salt; cook, stirring, for 1 minute. Add water. Cover and bring to a boil over high heat.
2. Reduce heat to maintain a lively simmer; cook, covered, stirring occasionally, until the squash is tender and the lentils are mostly broken down, about 20 minutes.
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3. Stir in coconut milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro, if desired.
Servings: 5
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