Butternut & Red Lentil Curry

                                               

Roasted Butternut Squash

1 Diced Apple

1 Chopped Onion

          

3 Cloves Garlic

1 Whole Box Low Sodium Chicken Broth

1 Can Coconut Milk

        

Yellow Curry Seasoning

1/2 Cup PB2 Powder

1 tsp Thai Red Curry Paste

 

Red Lentils, 1 Cup

Vegetables

• 1 whole butter nut squash, cut in half and roasted in the oven
• 1 half chopped onion
• 1 apple, diced
• 3 cloves garlic chopped or pressed

 Seasoning

• cumin
• sage leaf
• Thai red curry paste
• yellow curry seasoning
• salt & pepper to taste

Other Ingredients

• 1c red lentils
• PB2

Soup

• 1 can reduced fat coconut milk
• 1 box reduced sodium chicken broth
• 1/2 C cream or coconut cream
• 8oz apple juice

Cooking

Cut squash in half, sprinkle with salt and pepper, place on baking sheet, sprinkle with olive oil, wrap tightly with foil. Bake until tender about 1.5 hours at 350.

In the mean time, saute 1 half of a chopped onion, 1 diced and seeded apple and 3 cloves garlic in 1 tbl olive oil, slowly adding 8 oz of apple juice as needed to keep vegetables from getting dry, adding the 1 heaping tsp of red curry paste at end of saute. Once onion and apple mixture are soft, add 1 box reduced sodium chicken or vegetable broth, 1 can reduced fat coconut milk. Season with 1/2 tsp cumin, 1 tsp yellow curry seasoning, salt and pepper to taste, and a pinch of red pepper flakes, stir together with vegetables, and 1 cup red lentils... Bring all to boil, then add cubes of squash and diced apple once finished baking (I bake the night before), and PB2, turn down to simmer over medium-low heat. You can add additional unflavored protein if desired. Simmer all ingredients for approx. 20 minutes together. Remove from heat and stir in or blend in cream.

You can either serve as is, topping with fried sage leaves, red pepper flakes and crushed peanuts or cashews... OR You can puree in blender or with a emulsifier.