Cilantro oil
Stew:
1 1/2 pound butternut squashes, peeled and cut into 1/2-inch pieces
1 large onion, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 tablespoon (we at FLOW) curry powder
1 cup red lentils, picked over and rinsed
4 cups water
1 teaspoon fresh lemon juice, or to taste
1/4 tsp cayenne pepper
1 tsp sea salt
For cilantro oil:
1 bunch cilantro
1/2 cup olive or flax seed oil
1/4 tsp sea salt
Heat a heavy large size pot over medium heat. Add onion stir occasionally. Add ½ tbsp of water as needed to prevent sticking onion to the bottom of the pot. Stir in garlic, curry powder and cayenne pepper and cook, stirring frequently, 2 minutes. Add ½ tbsp of water as needed. Add squash, ginger, and sea salt, stirring occasionally, 5 minutes. Add water as needed to prevent the vegetables sticking to the pot.
Add lentils and water (5cups) and simmer, covered, until lentils are tender, 20 to 25 minutes.
Stir in lemon juice and add more salt and pepper if it is desired.
Cilantro oil:
Purée cilantro, oil, and sea salt in a food processor or blender.
Serve stew drizzled with cilantro oil.
Serve it on quinoa or brown rice.