Red Lentil and Butternut Squash Puree


1/4 cup dried red lentils
1/2 cup butternut squash, peeled and cut into small chunks
1 tbsp chopped parsley
2 cloves garlic, minced
2 medium sized onions, chopped
1/2 turmeric powder
1/2 dulse or kelp powder
extra virgin olive oil
curry powder, to taste
broccoli or red clover sprouts


Wash and drain lentils. Put lentils, squash, and water in a small pan. Bring to a boil. Reduce heat and simmer, covered for 25-30 minutes. Puree in a blender with parsley. Sautee onions and garlic in a little water plus olive oil, adding turmeric, dulse and curry powder. Stir into the lentil mixture. Garnish with broccoli or red clover sprouts.

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