Butternut Squash, Lentil, and Chickpea with Rice

A warm dish for winter.

This winter has been crazy. Especially here in New York. Three snowstorms and the city can’t even sleep in to shovel the snow or throw out the garbage. And if anybody else lives in the tri-state area, you know what I mean. But even though I’m complaining, I still count my blessings that I don’t live in a state in which snowstorms like this are regular. I would never make it.

With that being said, I would still make this dish no matter where I lived because it is that good. And so easy! One-pot meals are the best. And I say that all the time. It takes almost no effort once everything is in the pot. I also made some shortcuts that I haven’t made before. Instead of tomato paste or spending time cutting fresh tomatoes, a few spoonfulls of salsa are a great alternative. The original recipe that I used for inspiration included saffron, but I used curry power instead and it turned out great. That’s the thing about these one-pot recipes. You can swap ingredients and it’ll still come out delicious.

Butternut Squash, Lentil, and Chickpea with Rice

Butternut Squash, Lentil, and Chickpea with Rice

1/2 butternut squash, peeled and cubed
2 carrots, peeled and cubed
3 celery stalks, peeled and cubed
1/4 onion, thinly sliced
3 garlic cloves, finely chopped
1/2 can of chickpeas
2 tbsp of hot or spicy salsa
4 tbsp of dry lentils
2 tbsp olive oil
1 tspn of curry powder
pinch of nutmeg
salt and pepper to taste

1. Heat oil in a pot and put in all vegetables, chickpeas, garlic, salsa, and lentils. Stir to coat all vegetables.

2. After about 10 minutes of stirring the vegetables until the onions are almost transluscent, add just enough water to level off the mixture.

3. Add in curry powder, nutmeg, salt, and pepper. Bring to boil and let simmer until squash is forktender.

4. Serve with white rice.