CURRIED SQUASH AND LENTIL STEW WITH CILANTRO OIL ENJOY DAN:

CURRIED SQUASH AND LENTIL STEW WITH CILANTRO OIL by CHEF DAN:

Serves 4

SPICE ROASTED SQUASH:

1-1/2-pound butternut squash, peeled and chopped into 1/2-inch cubes

1 tablespoon olive oil

Sea salt and Seasoned Pepper Medley

1 teaspoon EACH curry powder and Tamdoori masala

STEW:

1 teaspoon olive oil

1 onion, finely chopped

2 garlic cloves, smashed

1 thumb-size fresh ginger, minced

1-1/2-teaspoons garam masala and turmeric

2 cup vegetable broth

1 cup lentils

Spice roasted squash

Salt and pepper to taste

Drizzle with cilantro oil (recipe to follow)

DIRECTIONS:  (PREHEAT OVEN TO 425 F)

1.   Toss cubed squash with oil and seasonings.

2.   Place on prepared baking sheet; roast for 30 minutes, set aside.

3.   Heat oil in a skillet over medium-heat when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Add in garlic, ginger, and garam masala, and turmeric, sauté for 30 seconds.

6.   Pour in broth; add lentils, bring to a boil, reduce heat and simmer for 20 minutes.

7.   Stir in roasted butternut squash and cook an additional 10 minutes.

8.   Drizzle with cilantro oil

CILANTRO OIL:

1 cup fresh cilantro leaves

1/2-cup grape-seed oil

2 garlic cloves, minced

1 tablespoon lime juice

Seas salt and white pepper to taste

DIRECTIONS:

1.   Bring a sauce pan of water boil; add cilantro making sure to push leaves under the boiling hot water.

2.   Blanch 5 seconds, drain and plunge into ice water, drain and squeeze dry.

3.   Process all ingredients in a blender and blend until smooth.

4.   Serve yogurt and naan bread.

ENJOY DAN:                                                                      BON-APPETITE!!