Ingredients
1
tablespoon olive oil
1 1/2
cups finely chopped onions
1
teaspoon finely chopped gingerroot
2
lb butternut squash, peeled, cubed (5 cups)
2
cups Progresso™ chicken broth (from 32-oz carton)
1
can (13.5 oz) unsweetened coconut milk (not cream of coconut)
2
tablespoons red curry paste
1/2
cup creamy peanut butter
2
teaspoons fish sauce
2
tablespoons lime juice
1/2
teaspoon pepper
1
cup dried red or green lentils, sorted, rinsed
Chopped fresh cilantro, if desired
Chopped peanuts, if desired
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and gingerroot in oil 5 minutes, stirring occasionally, until tender. Stir in squash; cook 3 minutes.
In medium bowl, stir together broth, coconut milk, curry paste, peanut butter, fish sauce, lime juice and pepper until smooth. Pour over squash mixture. Stir in lentils.
Heat to boiling; reduce heat. Simmer uncovered 20 to 25 minutes, stirring occasionally, until squash and lentils are tender. Sprinkle individual servings with cilantro and peanuts.
