This can be a main course or a starter dish. A simple and easy recipe for when the squash comes to farmers market.
If you have both main ingredients (lentils and squash) cooked, this dish will take no longer than 20-30 minutes.
Ingredients | 5 servings
- 400g/14.1oz squash
- 200g/10.5oz lentils
- 1 medium onion
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp nutmeg
- 3 tbs clarified butter
- Lemon juice (to taste)
- salt and pepper (to taste)
Preparation
– Cooking lentils: add them in a pot with 4cm/1.5in water above the surface. (follow the package instructions for cooking time)
– Stir fry chopped onion in clarified butter, till they become golden.
– Add the squash and a bit of salt. To have a greater taste, stir for 10 minutes, then put the lid on and wait other 10 minutes so the squash is tender.
– Add: cumin, turmeric and stir. The squash should be soften by now. Smash the squash pieces by pressing the back of spoon or a meat masher. This will help the stew become creamy.
– Add the cooked lentils, pour 2 cups of boiling water.
– Add freshly grate nutmeg on top and let it simmer for ⏳ 20 minutes.
– Adjust the season with salt and a bit of lemon juice and it’s ready!
Notes:
- While cooking lentils, don’t add salt because it makes them harder to cook. Add salt when they are cooked.
- Make sure the squash has a good quality so it sweet taste has a greater impact on the the dish. Once I bought from the super market the squash and the stew was very tasteless.
Serve with extra virgin olive oil and bread.
Noosh e Jan and Enjoy ☺️
