Ingredients
- 2 cups dry brown lentils
- 4 1/2 cups peeled
- 1 large yellow onion
- 1 tbsp butter
- 1 1/2 cups vegetable broth
- 1 1/2 tbsp massaman red curry paste
- 2 tsp curry powder
- 1/2 tsp turmeric
- 1 tsp salt
- 1/2 tsp cayenne pepper
- 1 dash cinnamon (optional)
- 1/2 cup coconut milk
- 2 large tomatoes (optional)
- greek yogurt and rice for serving (optional)
Steps
- Melt the butter in a large pot over medium heat and cook the chopped onion for 5 minutes.
- Stir in the curry paste, curry powder, turmeric, salt, cayenne, and cinnamon, and cook for 1 minute.
- Add the lentils, peeled kabocha squash, vegetable broth, and 3 cups water, then bring to a boil.
- Reduce the heat, cover, and simmer for 30 minutes, stirring occasionally.
- Stir in the coconut milk and simmer uncovered for 15 minutes until the lentils and squash are tender.
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