Wow is this good! It's really rich and kind of sweet. I keep thinking "this needs eggplant", which I'm coming to realize is because it reminds me of Martina's yummy Eggplant Caponata! I served this over Quinoa made with sauteed onions and carrots and tumeric. But not when I finally decided to take a photo.
2T ghee or clarified butter (i used olive oil)
1 small onion, finely chopped
1T minced fresh ginger
1 clove garlic, minced (1...yeah right!)
2t ground cumin
2t ground coriander
1t ground cinnamon
2C peeled & diced butternut squash
1C dried red lentils
1C diced red bell pepper
1 stalk celery, thinly sliced
1 bunch fresh spinach, washed, stemmed and finely chopped
1/2 C chopped fresh cilantro
1/4 C currants or chopped, pitted dates
3T Bragg Liquid AMinos or natural soy sauce (I used like 2 T of a soy sauce substitute made with molasses and balsamic vinegar)
1t balsamic or apple cider vinegar
1-2 t salt
with all the veggie ends I had left, I made a huge pot of vegetable broth for future soups!
Heat ghee in saucepan over med-high heat. Add onion and saute until well-browned and caramelized, about 10 min. Add ginger and garlic and saute for 2 min. stir in cumin, paprika, coriander and cinnamon. Add water, squash, lentils, red bell pepper amd celery. Simmer uncovered until lentils are tender, about 30 min.
Stir in spinach, cilantro, currants, bragg liquid aminos or soy, vinegar, salt to taste and cayenne. Simmer just long enough for spinach to wilt