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Butternut Squash Stew with Red Lentils

enough for 4
Butternut Squash Stew with Red Lentils
1 sweet onion, diced
1 carrot, minced
1 butternut squash, peeled and diced (approx 4 cups)
1 tablespoon fresh minced ginger
4 cloves of garlic, minced
½ cup sliced green onion
¾ cup red lentils
2 teaspoons soy sauce or tamari
1 teaspoon garam masala*
½ teaspoon ground turmeric
Zest from ½ lime
One 15 ounce can coconut milk
4 cup veggie broth
Juice from 1 lime
Salt and pepper to taste

In a large soup pot warm up a little neutral tasting oil, like peanut, over a medium high heat. Add the onion with a pinch of salt and sauté it around until it starts to brown in some spots, about 5-7 minutes. Add the carrot and butternut squash and cook for another couple minutes until the carrot starts to soften. Toss in the ginger, garlic, green onions, and lentils and cook for another minute until everything starts smelling goddamn delicious. Drizzle over the soy sauce, the garam masala, turmeric, and lime zest and cook for another 2 minutes so that everything gets coated in the spices. Add the coconut milk, broth, and then let the pot come to a simmer.

Once the pot is simmering, turn the heat down to medium low and let it cook at a slower simmer for another 15 minutes so that the lentils are tender, and the butternut squash is soft. Turn off the heat, add the lime juice and salt and pepper to taste. Serve warm topped with cilantro and some more green onions with more lime wedges on the side and some quick pickled shallots right on top.

*this is a great spice blend that should be with the other spices at a well-stocked grocery store. Can’t find it or don’t even want to look? Sub in ½ teaspoon ground coriander or cumin, ¼ teaspoon ground cinnamon, 1/8 ground cloves.

Pairs With...

Winter Squash Dinner Rolls

Broiler Room Exclusive

Bread baskets have long gone out of style in restaurants, but we’ll be damned if we let anyone besmirch the good name of dinner rolls.