Indian Summer Stew: Butternut Squash, and Lentil Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup yellow split pigeon peas (toor dal) 1 pound butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups) 1 Roma tomato, diced 1/2 teaspoon turmeric 1/2 teaspoon ground cumin 4 cups water, or enough to cover Tempering:2 tablespoons canola oil 1 teaspoon brown or black mustard seeds 1/2 teaspoon crushed red pepper flakes 1 clove garlic, minced 1 1/2 teaspoons kosher salt 1 tablespoon honey 1 lime, juiced
Rinse the pigeon peas in a couple changes of water.
In a large soup pot, combine the squash, drained pigeon peas, tomato, turmeric, cumin, and enough water to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNINE.
In a large soup pot, combine the squash, drained pigeon peas, tomato, turmeric, cumin, and enough water to cover. Bring to a boil, and then simmer, covered, 20 minutes. Remove the cover and simmer another 10 minutes.
To temper: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro. Adjust the seasonings, to taste, and enjoy a little Indian summer in the middle of your winter!
Number of Servings: 8
Recipe submitted by SparkPeople user JOANNINE.
Nutritional Info Amount Per Serving
- Calories: 127.6
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 4.1 mg
- Total Carbs: 21.2 g
- Dietary Fiber: 4.6 g
- Protein: 3.5 g
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