Curried Butternut Squash and Zucchini with Red Lentils
1 lb butternut squash, peeled and cubed
1 large zucchini, cubed
1 cup cooked red lentils
½ tsp Cinnamon
1 tbsp yellow curry powder
½ tbsp salt
¼ tsp cayenne (optional)
3 sprigs fresh thyme leaves
1 tbsp lemon zest
2 tbsp cooking oil
1 tbsp honey.
1
Heat oil in a large saute’ pan over med high heat; Add the butternut squash and all spices, cook 5 min
2
Add the zucchini and thyme cook 4 min more stirring often
3
Add the lemon zest and honey, stir to combine turn off heat and add lentils. Stir together. Serve over jasmine rice and top with fresh cilantro. Serves 4.
Ingredients
1 lb butternut squash, peeled and cubed
1 large zucchini, cubed
1 cup cooked red lentils
½ tsp Cinnamon
1 tbsp yellow curry powder
½ tbsp salt
¼ tsp cayenne (optional)
3 sprigs fresh thyme leaves
1 tbsp lemon zest
2 tbsp cooking oil
1 tbsp honey.
Directions
1
Heat oil in a large saute’ pan over med high heat; Add the butternut squash and all spices, cook 5 min
2
Add the zucchini and thyme cook 4 min more stirring often
3
Add the lemon zest and honey, stir to combine turn off heat and add lentils. Stir together. Serve over jasmine rice and top with fresh cilantro. Serves 4.