Lentil and Butternut Squash
Lentil and Butternut Squash dish (also known as Persian ghalieh kadoo) is a simple veggie dish made with butternut squash, lentil, onion and lemon juice. This simple squash dish is a perfect meat-free dinner to make throughout the week.
If you are into squash, also be sure to check out my simple Butternut Squash Soup recipe made with butternut squash and potatoes and this Butternut Squash and Banana Pudding, an easy dessert with bananas, biscuits and butternut squash.
Yield: Serves 5
- 1 medium butternut squash (about 1 kg)
- 150 g lentils, rinsed and picked over to remove any stones
- 1 medium onion, finely chopped
- 3 tablespoons vegetable oil
- 2 tablespoons lemon juice
- 3 cups water
- salt & pepper to taste
Wash the squash, peel, remove seeds and cut into 2-inches pieces.
Heat the oil in a pot over medium heat. Add the diced onions and sauté until slightly golden. Save 2 tablespoons of sautéed onions to garnish.
Add the lentils, water, salt and pepper to the remaining onions. Cover the pot and simmer over medium heat until lentils are tender, stirring occasionally.
Add the squash and cook covered until tender. Add more water during cooking if necessary.
Add the lemon juice, stir and cook until almost all the liquid is absorbed.
Garnish with onions and serve with bread.
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