Karen Carpenters’ song, Rainy Days and Mondays, could totally apply to my day today. It is cold, cloudy, looks like it might rain, AND it is a Monday! Days like today are rare in Southern California, even if they might be normal for you (wherever you live), so 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 cooked a big pot of Butternut Squash Chili! It was so great, but unfortunately I forgot to take any pictures…that’s been hard for me to do lately, and I want to be as honest as I can about my process and where I’m at as I try to grow this business.
So, instead of chili, I wanted to give you a recipe that I COULD show you a picture for. 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!
- 1 onion, diced
- 4 garlic cloves,minced
- 2 serrano peppers
- 1 large butternut squash,cubed and de-seeded
- 2 teaspoon crushed red pepper
- 1 cup red lentils,washed and drained
- 2 tablespoon olive oil
- 1 cup water
- 1 cup vegetable stock
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon cinnamon (optional)
- 2 teaspoon sea salt
- 1 teaspoon ground pepper
- Saute chopped onions in the olive oil for 3-4 min until translucent on Medium High Heat.
- Add garlic and spices, cook for 1 minute
- Add peppers and simmer for 1 minute.
- Add the butternut squash to the mixture and stir.
- Pour in half the water.
- Once the squash is slightly softened (after 5-8 minutes), add the lentils, stock and remainder of the water.
- Let simmer for about 15 minutes.
- Enjoy plain or over rice.