Curried Lentils with Acorn Squash and Broccoli
Ingredients
- 1 acorn squash
- 2 cups broccoli florets
- 2 cups dried lentils
- 1 small while onion
- 1 can tomato sauce
- 4 garlic cloves
- 5 cups of veg broth
- 1 tbsp cumin
- 1 tsp garlic powder
- 1 tsp coriander
- 1 tsp paprika
- 1/2 tsp Black pepper
- 1 tsp turmeric
- 1 tsp Cayenne
- Salt to taste
Preparation
Preheat oven to 400° F. Cut acorn squash in half and place on baking tray. On another baking tray add broccoli florets and sprinkle with garlic powder, salt and pepper. Once oven is preheated place inside and set timer to 20 minutes.
Dice onions and mince garlic. Turn heat to medium/high for pot and add a splash of water to pot to sauté onions and garlic. Once water dries up add another splash and another for about 5-7 minutes until cooked.
Add vegetable broth to pot with garlic and onions and turn heat to high until it boils. After it boils turn down to a simmer and add lentils. Simmer on low for 15-20 minutes.
While lentils simmer add your spices and seasonings. Add tomato sauce at the end and simmer for an extra 2 minutes.
Take broccoli out of the oven. Leave acorn squash in oven for an extra 10-15 minutes.
When acorn squash is soft take out the oven and use a fork to shred pieces out onto a plate. Top your squash with curried lentils and broccoli.
