Saturday, October 16, 2010

We are hitting mid fall and Andrew and I had a busy busy week. We are both exhausted and ready for a Friday night date night. I had decided to take the afternoon off from studying and make a new vegetarian dish. We love indian spices so I made a vegetarian lentil butternut squash dish. This dish was about three recipes mashed together. For an appiteizer we made homemade sushi. I really wanted to post the picture here but we ate it too fast. Maybe next time!

Lentil-Butternut Squash

1Tbs Olive oil (EVOO)
4 cloves garlic
2Tbs cumin
1 1/2 Tbs garam masala
3-4 Tbs water
1 zucchini
1/2 butternut squash
1 yellow pepper
3-4 cups low sodium vegetable broth
1 Cup of cooked or canned lentils
Brown Rice or Quinoa

First heat olive oil, garlic and onions over medium heat until they are soft.
In a small dish add water, garam masala and cumin and make into a paste.
Add paste to dish coat stir until onions are coated
Add zucchini, butternut squash, yellow pepper and lentils stir until vegetables are well coated with spices
Add vegetable broth and let simmer covered for 5 minutes or until butternut squash is soft. Take the lid off and let simmer for 5 more minutes.
You may have to adjust the amount of vegetable broth based on how much liquid you have left over. Usually I have a bit of liquid in the wok after. Just make sure you drain it before packaging any left overs. I find that it tends to get too soggy if you don't.
Best served over cooked brown rice or Quinoa.
Happy eating!


Anonymous said...

What portion size?

Jen Inc. said...

The plate above is Andrews. I would say 0.5-3/4 of a cup of rice and 1.5cups of the stew for a female. This would be a good dinner portion. Hope that helps!