Masala Lentils with Squash, Coconut + Turmeric

‘From the second that you’re in this world,
They tell you what is “fair”,
The questions you’re allowed to ask,
And the ones you wouldn’t dare,
Placed on the path they’ve paved for you,
Life pushes you along,
Without the chance to stop and think,
If it’s right where you belong,
But beyond your pathway’s edges,
Is where living really starts,
A land of risk and danger,
A land of broken hearts,
They’ll tell you you should fear this land,
That there’s no good there at all,
As they live their lives as they’ve been taught,
Behind expectation’s wall,
But the best people you will ever meet,
Have wandered off their track,
Found themselves along the way,
And have no need to wander back,
So forget about life’s road map,
Follow your heart at any cost,
For you’ll never truly find yourself,
If you’re too scared to get lost.’

– e. h

MASALA LENTILS WITH SQUASH, COCONUT  + TURMERIC

A one pot wonder meal to keep you warm and cozy as the weather turns. I used whole blond lentils here for more of a hearty, stew-y vibe, but split lentils also work. Cooking times will vary so follow package instructions.

Our local health food store has a continuous stock of fresh turmeric, and I always have a bag of it in my fridge. It’s a great addition to soups and curries, or even to use for fresh juices and teas. Beware, it stains everything (I mean every-thang!) neon yellow, so don’t say I didn’t warn you! If you can’t find fresh turmeric root, use the ground spice here instead.

Vegan + Gluten Free. Serves 4.

Ingredients

Knob coconut oil
1 yellow onion, diced
2 cloves garlic, minced
2 tablespoons freshly grated ginger
1 tablespoon freshly grated turmeric (or 1 teaspoon turmeric powder)
3 cups squash or pumpkin, peeled, seeded and cubed
1/2 tablespoon garam masala powder
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1 cup split red or yellow lentils
1 + 1/2 cups coconut milk
4-5 cups organic vegetable stock
Salt + Pepper, to taste
Fresh cilantro, lemon wedges + nigella seeds, to serve

Instructions

Melt coconut oil in a heavy bottomed pot over medium heat. Add onion, garlic, ginger and turmeric and sautée until soft. Add a touch of water if it gets too dry. Add in pumpkin and spices and stir to combine.

Drain and rinse the lentils, then add to the pot and stir to coat. Add coconut milk and enough vegetable stock to cover, stir to combine. Bring to a boil then reduce to a simmer and cover until lentils are soft, about 25-30 minutes. Remove the lid and stir, if it’s too thick add a bit more stock until desired consistency. Blend partially using a immersion blender. Season to taste.

Serve warm with a squeeze of lemon and fresh cilantro.

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