In a medium stockpot, bring the red lentils and water to a boil over medium heat. Lower the heat to maintain a gentle simmer and cook for 5-7 minutes, until tender. Drain off any excess water. Set aside.
While the lentils are cooking, put the onion, garlic, lemon grass, ginger, chili powder, turmeric, soy sauce, lime juice, curry powder, garam masala, oil and salt in a blender and blend to make a paste.
In a large pan, heat the paste over medium. Cook, stirring constantly, for 1-2 minutes. Add the squash and sweet potatoes. Turn them around in the pan to coat with the paste. Pour in the coconut milk and mix well.
Cook, uncovered, for 25-30 minutes, until vegetables are tender and the sauce has thickened. Stir occasionally so that the mixture does not stick to the bottom of the pan and burn. You may need to add a little water (or lime juice) from time to time to prevent the sauce from becoming too dry.
Add the lentils to the pan and mix well. Cook for another 3-5 minutes to ensure the mixture is heated through.
Serve over rice with naan bread.
**This recipe was adapted from The Global Vegetarian Kitchen cookbook.
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|Serving Size: 1 Serving (541g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 172 (39%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 53.7mg||2 %|
|Potassium 1589.2mg||42 %|
|Total Carbohydrate 63g||19 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 46.8g|
|Protein 12.8g||18 %|
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Calories per serving: 441
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