Butternut Squash and Lentil Curry

Ingredients

• 2 cups butternut squash
• 1 cup dry lentils
• 2 tablespoons olive oil
• 1 large onion
• 3 cloves garlic
• 14 ounces tomatoes
• 3 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon paprika
• 0.25 cup cilantro
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Prep the butternut squash by peeling, seeding, and cutting into 1-inch cubes.
2. 2Rinse the lentils under cold water until the water runs clear.
3. 3Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
4. 4Add the minced garlic cloves to the pot and cook until fragrant, about 1 minute.
5. 5Stir in the cubed butternut squash, dry lentils, canned tomatoes with their juice, and vegetable broth.
6. 6Season the mixture with cumin, coriander, and paprika.
7. 7Bring the curry to a boil, then reduce the heat to low, cover, and simmer until the lentils and squash are tender, about 40 minutes.
8. 8Season the curry with salt and black pepper to taste.
9. 9Finely chop the fresh cilantro.
10. 10Serve the curry garnished with the chopped cilantro.
11. 11Optionally, serve the curry over a bed of cooked whole grain for a complete meal.