Rainy Days NEVER Bring Me Down

Karen Carpenters’ song, Rainy Days and Mondays, could totally apply to my day today.  It is cold, cloudy and looks like it might rain AND it is Monday!  Days like today are rare in Southern California, but they might be normal for you (wherever you live), but I encourage you to take time on days like this and cook a BIG pot of soup, chili or some other scrumptious dinner.

Last weekend I was able to cook a large pot of Butternut Squash Chili!  So great, however I failed to take any pictures…that has been hard for me to do lately.  If you have ready any of my blogs, you are probably used to me admitting to my faults and failures.

So, instead of chili, I wanted to give you a recipe that I can write to you AND show you a picture:

Butternut/Lentil Curry

1 Onion- Diced

4 Garlic cloves- minced

2 Serrano Peppers

1 Large Butternut Squash- Cubed and Deseeded

2 tsp. Crushed Red Pepper

1 Cup Red Lentils- Washed and Drained

2 Tbsp Olive Oil

1 Cup Water

1 C. Vegetable Stock

1 Tbsp. Curry Powder

1 tsp Cumin

1/2 Tbsp. Cinnamon (optional)

2 tsp. Sea Salt

1 tsp. Ground Pepper

(c) Mary Lee Catering, LLC.

Simmering Butternut and Lentil Curry

Directions:

Sautee chopped onions in the olive oil (3-4 min) until translucent on Medium High Heat.  Add garlic and spices.  Add the peppers about 1 min. afterwards.  Simmer for 1 minute.  Add the Butternut Squash to the mixture and stir.  Pour in 1/2 of the water.  Once the squash is slightly softened (5-8 min.) add the lentils, stock and remainder of water.

Let simmer for about 15 min.

Enjoy plain or with rice.

(c) Mary Lee Catering, LLC.

Yummy, warm and soul-food butternut lentil curry!

Don’t let rainy days and Mondays get you down but find something positive and GREAT about your day!  Let me know if you like this recipe!

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

One Comment

  1. […] red lentils and the weather in New York – winter is not just coming, it’s already here. Butternut/Lentil Curry was our destiny, first published all the way back in October […]

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