Coconut Simmered Lentils with Braised Butternut Squash

Though this dish may seem complicated because there are three distinct parts to it, in fact it is quite straight forward and much of it can be prepared well in advance, so it works well to warm at the last minute for Holiday dinners or when there’s a time crunch.

Yield: 4-6 Servings | Prep Time: 25 Minutes | Cooking Time: 1 Hour

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ingredients

• 2 ½ cups brown lentils

• 3 ½ tablespoons olive oil

• ½ cup diced onion

• 1 tablespoon minced ginger

• 1 teaspoon minced garlic

• 1 cup coconut milk

• 3 cups water or vegetable stock

• 1 bay leaf

• 4 sprigs parsley

• 2 ½ teaspoons cinnamon

• Pinch of cayenne pepper

• 1 tablespoon coconut sugar

• Salt and pepper to taste

• 1 medium butternut squash

• 6 large collard green leaves

• ¼ cup pecans, toasted

directions

1. Pick over and rinse the lentils well, then drain them thoroughly.

2. In a medium saucepan, heat 1½ tablespoons of olive oil over medium heat until hot, but not smoking. Add the onion, ginger and garlic. Toss to coat with oil. Reduce heat and cook, stirring often, until onions begin to soften, about 5 minutes.

3. Stir in the lentils, ¾ cup coconut milk and the water or stock, turning the heat to high briefly to bring the mixture to a boil. As the lentils heat, stir in the bay leaf, cinnamon, cayenne pepper and coconut sugar then once boiling, stir well, reduce to a simmer and cook, partly covered and stirring often, until the lentils begin to soften. Depending on the lentils, this should take about 20-25 minutes. Stir in the salt and pepper and continue cooking for about 5 more minutes or until lentils have cooked through and are just tender.

4. Remove from heat. Taste and adjust the seasonings. The lentils may be prepared up to 5 days in advance to this point if stored in an airtight container in the refrigerator.

to prepare the squash and collards

1. Trim and discard the top, stem end from the squash. Cut a 4-5 inch piece of the solid, straight end of the squash off from the rounded bottom (blossom end) of the squash. Save the rounded end for another use.

2. Peel the top piece of the squash. Slice it into 1-inch thick slabs, then cut these into long, thick pieces. The squash can be prepared to this point and refrigerated in an airtight container for up to 3 days.

3. Just before serving, heat the remaining oil in a large skillet. Cook the squash until lightly browned and tender throughout this should take about 10 minutes. Season lightly with salt and pepper (and additional coconut sugar if desired) and keep warm to serve.

4. Trim the tough stems from the collards and place the leaves, along with the remaining coconut milk and enough water to just cover, in a large skillet. Bring to a boil, then reduce the heat and simmer until the leaves are a vibrant green, and are completely tender. Use immediately or re-heat briefly before assembling and serving the dish.

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note

To serve, arrange a collard leaf on each serving dish with cooked squash and warm lentils on top. Garnish with toasted pecans and serve immediately.