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Categories:
green lentils Turkish calabacita onions yam almond milk Braggs amino epazote freshly ground black pepper curry powder butter flour
Viewed: 41 - Published at: 3 years agoIngredients
- 3/4 C. green lentils
- 1 Turkish bay leaf
- 1 med. calabacita, or other firm squash
- 1/2 C. diced onions
- 1 Tb. dulse flakes
- 1 large yam, cooked. In big slices
- 1 C. almond milk unsweetened
- 1 Tb. Bragg's amino bouillon in 3Tb. water
- epazote
- freshly ground black pepper
- 2 tsp. curry powder
- 2 Tb. butter
- 2 Tb. flour
Method
- prep, cook green lentils with bay leaf using just a bit more water than necessary, then reserve water, and microwave a large yam while lentils cook.
- Saute 1 Tb. oil in skillet, lightly cover the skillet with epazote, add onions, squash. Cook about 8 minutes then add 1 tsp. curry, dulse flakes, pepper, and the Braggs to steam it along, covered for another 8 minutes.
- Pour off the liquid from the saute into a roux, add 1 tsp more curry and keep adding almond milk until a medium thickness sauce develops.
- Add lentils, yam and sauce to the veggies, simmer covered another few minutes, turn off heat and let sit 10 minutes. Add salt to taste. (This might be better with a cup of chopped spinach added.)
