Autumnal Lentil, Squash and Vegetable Stew
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Ingredients:
- 1 cup Toor Lentils (Split pigeon peas)
- 2/3 cup fall squash (Butternut, Kabocha, Blue Hubbard, Buttercup, etc. will all work)
- 2 baby eggplant
- 3 potatoes
- 4-5 green beans
- 1 medium onion
- 1 tsp salt
- 1 tsp turmeric
- 1 tsp grated ginger
- 1 tsp white sugar
- 1 tsp Panch Phoron*
- 1 large bay leaf
- 4 whole red chillies
- 2 tbsp ghee
To garnish:
- 1 tsp cumin seeds
- 1 tsp chilli flakes
- Cilantro
* If you do not have Panch Phoron, use 1T of brown mustard seeds, 1T of cumin seeds, 1T of fenugreek seeds and a splash of maple syrup.
Directions:
This recipe is easiest broken into three steps: lentils, roasting, and tadka before combining into one tasty dinner.
Lentils:
- Wash lentils under cold water until water runs clear.
- Cover lentils with water in a bowl for an hour (can also be done before leaving for work to leave out during the day).
- After the 1+ hour, rinse lentils again. Add rinsed lentils to a pot with two cups of water and bring to a boil for 15 minutes.
- Dice onions.
- After the lentils have boiled, add onions, tumeric, ginger, salt, and green beans.
Roasting:
- Preheat oven to 400°.
- Begin peeling and dicing the eggplant, squash, and potatoes.
- Sprinkle Panch Phoron over the vegetable mixture.
- Place veggies in oven for 30 minutes.
- After removing from oven, combine with lentil mixture.
Tadka:
- Melt ghee in a pan and add 1t sugar, a bay leaf, 4 whole red chilies.
- Stir into lentil and vegetable mixture.
Note: In all honesty, I did not do the tadka step. We threw everything into the lentils, added some garam masala, and called it a meal.
Source: The Evening Standard