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Squash and lentils dip

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.

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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.

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Serve with extra virgin olive oil and bread.

Noosh e Jan and Enjoy ☺️

5/5 (2 Reviews)
Bahareh: Welcome to Foodcraftz! I'm Bahareh, a cook who started this food blog as a side project. Hope you find the recipes interesting I try to add more every month. Thanks for visiting!

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