This post is sponsored by Cali's, a natural foods market at 389 W 1700 S in Salt Lake City. Cali's carries everything listed in the following recipe except hot peppers. They have great deals on local and organically grown potatoes, onions, and garlic - perfect for this recipe!
About this time of year I start hankering for fresh and delicious SUMMER veggies! Crazy, I know. And it would be even crazier to buy them at the grocery store because A) they're flown in from who-knows-where, and B) they taste nasty! I pretty much go without tomatoes all winter long if I can't get something grown locally. Those hard, pithy, tomatoes should've even be allowed to carry the same name! Anyway, point being, it's around this time of year that I start needing some exciting recipes for the good old winter stand bys (potatoes, squash, hearty greens, grains etc.). I love this recipe because it's a crazy delicious spin on some of my winter pantry staples.
WINTER SQUASH MASALA WITH RED LENTILS
3 TBSP olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 jalapeno or serrano pepper, diced, optional (serranos are slightly hotter than jalapenos)
1/2 Winter Squash, cubed (about 2 1/2- 3 cups), butternut is a nice choice
2 medium-sized yukon gold potatoes, cubed
2 TBSP grated fresh ginger
2 tsp cumin seed
1 1/2 TBSP curry powder
1/2 tsp cinnamon
1 tsp turmeric
2 TBSP tamari or soy sauce
1 cup red lentils
1 can coconut milk
2 1/2 to 3 cups water
salt to taste
Saute onion, garlic, and pepper in oil until onions are translucent. Add squash, potato, ginger, cumin seed, curry powder, cinnamon, turmeric, and tamari and saute for 3-4 minutes. Add lentils, coconut milk and water (enough to come an inch above ingredients in pot). Cook until lentils, potato, and squash are soft. May need to add more water. Add salt to taste. Serve with naan or flatbread. Enjoy!