Red Lentil Dahl w/ Butternut Squash & Cinnamon

Cooked lentils:

1. Rinse the lentils thoroughly to wash away any debris.
2. In a small pot, add the lentils and 2–3 cups of water—this ensures that you won’t have to strain the lentils after cooking. Boil the lentils for about 20 minutes.
3. After boiling the lentils, add a teaspoon of curry powder and salt to taste.

Dhal:

1. Slice the garlic, ginger, and apio.
2. In a wok, heat the oil and add the sliced garlic and ginger for flavor.
3. After roasting the garlic and ginger, add the squash, apio, cardamom, and cinnamon stick.
4. Add the canned tomatoes and enough water just to cover the squash.
5. Boil everything until the water evaporates. Check if the squash is cooked—if you can pierce it with a fork, it is ready! Add salt and pepper to taste.

Plating:

1. You can either mix the squash and the lentils or place them separately on the plate.