Ingredients
1 onion, diced
1 red pepper, diced
1 butternut squash, peeled and cubed
1 cup raisins
2/3 cup walnut pieces
1 lb. lentils
2 T curry powder
1 ½ t cinnamon
hot pepper sauce or cayenne pepper to taste
Preparation
Rinse lentils and discard any stones. Bring 5 cups water to a boil. Add lentils to boilidng water and reduce heat to low and cover pot. Cook until lentils are soft, water should all be absorbed.
Saute onions and peppers until onions just begin to get translucent.
Add squash pieces to onions and peppers. Add raisins, walnuts, curry powder, and cinnamon. Continue sautéing until squash begins to get tender. Add cooked lentils to sauté mixture and cook for 10 minutes. IF too dry, add water.
