Boil a pot of water. Meanwhile in a large skillet heat oil and saute sweet potato on medium heat until tender (try not to brown). This takes around 5-7 minutes. Remove from pan and set aside. Add onion, garlic, jalapeno pepper, and ginger and cook until onion is almost translucent. (don't brown). Stir this constantly. Add the butternut squash to the boiling water. I like to do big pieces of the squash. Cook until tender. Remove squash with a slotted spoon from the water and add with the sweet potatoes and onion mixture. In the same boiling water add the rinsed red lentils and cook at a low boil until tender, but not falling apart. This takes around 5-7 minutes. Watch the pot! They seem to boil over quickly! Strain and add to the skillet. Add the stock and cook covered for 15 minutes. Add more stock if necessary. Add salt and other desired spices.
Red lentil can be found at Sendiks or Indian grocery store (Rice and Spice). The other ingredients are best found at Trader Joes. I like to buy the butternut squash precut. You could also double the sweet potato and skip the squash.
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|Serving Size: 1 Serving (1119g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 2736.1mg||94 %|
|Potassium 1533.7mg||40 %|
|Total Carbohydrate 67.3g||20 %|
|Dietary Fiber 12.4g||50 %|
|Sugars, other 54.9g|
|Protein 8.8g||13 %|
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Calories per serving: 304
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