Lentil and Squash Soup Curry
2 pound of Lentils
1, 3-4 pound bottle squash, peeled, seeded and chopped into ½ inch chunks
1 cup of water
3 Green chiles (the number of chiles depends upon your preference for heat)
3 Red chiles (the number of chiles depends upon your preference for heat)
Coconut oil (Any vegetable oil is fine.)
Fresh cilantro leaves
Sliced tomatoes (optional)
Cook lentils according to package directions. (You may use vegetable stock to cook the lentils, if you wish.)
In a large, deep skillet or dutch oven, melt a tablespoon or two of coconut oil over medium heat. Add 1 teaspoon of the mustard seed, the 3 green and 3 red chiles (more or less chiles, according to your taste), 1 tablespoon of turmeric and chopped squash. As the squash begins to cook, add 1 cup of water and bring to a boil. Continue to cook until the squash is tender and cooked through. You may add more water if needed.
Combine the cooked lentils with the seasoned, cooked squash mixture; add more water if needed. Add salt according to taste.
Serve topped with fresh cilantro leaves on top. Sliced tomatoes may be added as well.