Winter Squash and Red Lentil Stew
- 1 cup red lentils (masoor dal) or yellow split peas
- 4 cups water
- 1 onion, chopped
- 1/2 teaspoon each mustard seeds, turmeric, ginger, and cumin
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cayenne
- 4 cups peeled and diced winter squash (about 2 pounds)
- 1 tablespoon lemon juice
- 1/2 teaspoon salt or to taste
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Place the lentils and 2 cups water in a pot and bring to a simmer. Cover loosely and cook until the lentils are tender, about 20 minutes. Braise the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash. Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes. Stir in the lemon juice, cooked lentils, and salt to taste. |
