Ingredients:
2 tablespoons olive oil
1½ cups diced onion
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons curry powder or garam masala
2 cups or more of chopped squash
1 cup red lentils
1 cup chopped tomato
1¼ teaspoons sea salt
4 cups water or stock
14-ounce can coconut milk
5 lime wedges
Chopped fresh cilantro for garnish
Directions:
1. Heat oil in a large pan over medium-high heat. Add the onion, garlic, ginger, and curry powder (or garam masala), cook, stirring often, until the onion is starting to soften, 2-3 minutes. Add the lentils, tomatoes and salt; cook, stirring, 1 minute.
2. Add water or stock. Cover and bring to a boil over high heat. Reduce heat and maintain a lively simmer, cook covered, stirring occasionally.
3. Add the squash after cooking for about 10 minutes, cover the pot, and continue cooking until the squash is tender and the lentils are mostly broken down and tender, about 20 minutes total.
4. Stir in the milk and simmer until heated through, about 1 minute. Serve with lime wedges and cilantro.
Serves 4-5