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Lentil and Butternut Squash Curry

November 30, 2014 Deanna No Comments

It’s been awhile I know. And it’s not like we didn’t have recipes/photos/posts. Danya does a really good job updating the Hebrew site often, and I, well, there is no other way to put it- I’m slacking. Long days of work and afternoons with the kids simply don’t seem to leave me with much mojo for nighttime blogging. But I promised this recipe awhile ago to my BFF’s (who ate it and loved it), and so I’m back- and with a really good recipe.

The man and I did a cleanse in July, and while I had a hard time keeping up with just a weeks worth of banal eating (which included a day of begging Danya to take me to the hospital which turned out just to be caffeine withdrawal), the man is still going strong with the no meat, no dairy, no sugar, no flour diet. So for the past few months I have been on the search for healthy vegan recipes, and when Danya came up with this genius one, the search ended (at least for a few weeks).

I literally made this dish week after week, and no one ever gets sick of it.

Ingredients for 6 servings:

1 cup red lentils

3.5 cups water

1 small butternut squash, peeled and cut into large cubes

3 medium spanish onions, finely chopped

1/2 teaspoon turmeric

1/2 teaspoon cumin seeds

1/4 teaspoon cumin

1 teaspoon sea salt

1 teaspoon fresh grated ginger

1 can (250 ml.) coconut milk

1.5 cups cooked garbanzo beans (optional)

1 bunch cilantro leaves


1. Place the lentils and water in a large pot and cook over medium heat for 10 minutes. Add the squash and continue to cook for an additional 10 minutes, until the lentils are soft. Lower heat and continue to cook.

2. In the meantime, heat the olive oil in a large pan and add the onions and cook over medium heat for 5-7 minutes, until the onions start browning. Add the turmeric, cumin seeds, cumin, salt and ginger and continue cooking for an additional 2-3 minutes, until golden.

3. Add the coconut milk, garbanzo beans  and onion mixture to the lentil and squash and mix until well combined. Cook for an additional 5-10 minutes on low heat, until the squash has cooked through.

4. Add the cilantro right before serving. Serve warm over basmati rice.



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