Red Lentil and Winter Squash Dhal

From Cook With What You Have

-Inspired by Dana Treat's Red Lentil Dhal which was inspired by The Modern Vegetarian

Serves 6

Yes, list of ingredients is long but most of it is spices and the dish comes together quite quickly. If you use veggie bouillon you'll need much less salt that the recipe below calls for. It's extra delicious with the bouillon so by all means use it if you have it, or make it if you don't:)!

• 1 tablespoon olive or vegetable oil
• 2 tsp. cumin seeds
• 2 tsp. black or brown mustard seeds (can omit in a pinch)
• 1 medium onion, finely diced
• 1 ½ inches of fresh ginger, peeled and minced
• 2 garlic cloves, minced
• 1 jalapeno chili, seeded, finely chopped (can omit and just use more chili flakes/powder)
• 1 ½ tsp. curry powder
• 2 tsp. ground cumin
• 1 tsp. turmeric (can omit in a pinch)
• Pinch of chili powder
• Salt - about 2-3 tsp. kosher salt (it takes more salt than you might think unless you're using veggie bouillon)
• 2 cups red lentils
• 2-3 cups diced winter squash (acorn, butternut, kabocha, pumpkin, etc.)
• 5 cups veggie bouillon or water
• 1 15-oz. can coconut milk
• Juice of 1 lemon
• ½ a bunch of mint, chopped (can omit in a pinch)
• ½ a bunch of cilantro, chopped (can omit in a pinch or substitute parsley)

Heat just enough oil to coat the bottom of a large pan and add the mustard and cumin seeds.  As soon as they begin to pop (only takes about 30 -90 seconds) add the onion, turn down the heat to medium, and cook until softened - about five minutes. Add the ginger, garlic, minced jalapeno, curry powder, cumin, turmeric, and chile powder and fry for 3 minutes.