Roasted Tomato and Red Pepper Curry Lentils over Spaghetti Squash

April 8, 2014

While visiting my daughter in Texas I decided she and her hubby had to taste my amazing curry lentil soup.

 

There was a problem -- kitchens have their own personalities, and my daughter's kitchen likes to turn out curry lentil porridge. It was good but I had to decide what to do with the thick and tasty concoction.

 

A spaghetti squash was within arms reach; and, by golly, an even better creation was made that day, Roasted Tomato and Red Pepper Curry Lentils over Spaghetti Squash!

 

I had not prepared spaghetti squash in 15-years and feared I would hate it. Quite the opposite; I loved the crunchy spaghetti squash contrasting with the soft spicy lentils.

 

I actually made my Texas Curry Lentils with a 4-inch lemongrass stick in it for a flavor twist. They only had Punjab curry powder instead of my original Madras curry. Add a bit of this and that, change the curry, the base of this lentil dish awaits your kitchen’s personality!

 

Gather Your Ingredients ~ Let’s Get Cooking!

 

Cut and wrap the spaghetti squash. I share with you a trick at cutting the squash open in below!

 

When I made the lentil soup for the first time I roasted 8 Roma Tomatoes and fresh 2 medium Sweet Red Bell Peppers. Of course, it was delicious but added 45 minutes to the recipe. I thought I would post this simplified, time saving, recipe for you! You choose! This time I blended a can of fire roasted tomatoes and 1 cup of roasted red peppers from a jar.

 

For the eagle eye: the first photo on this post was taken when I made the lentils with homemade roasted tomatoes and sweet peppers. The photos at the bottom of this post are from lentils made with roasted peppers from jar and canned fire-roasted tomatoes.

 

 

 

 

Roasted Tomato and Red Pepper Curry Lentils over Spaghetti Squash

 

- INGREDIENTS -

 

1 cup jarred roasted red bell peppers, drained

1 (14.5 oz) can fire-roasted diced tomatoes, drained

1 inch fresh gingerroot, finely grated

2 1/2 cups water

1 cup dried red lentils, rinsed

2 teaspoons Punjab or Madras curry powder, if desired add 1 teaspoon extra 1/2 teaspoon dried onion powder

1/2 teaspoon ground garlic powder

1 teaspoon sea salt

1 cup shredded baby bok choy or kale

1 (2 pound) spaghetti squash

2 teaspoons olive oil

2 teaspoons fresh lime juice

1 tablespoon agave syrup, if needed

 

Garnish: 2 chopped green onions and chopped cilantro or parsley

 

 

- INSTRUCTIONS -

 

In blender, process until smooth roasted red bell peppers, tomatoes, ginger, and half of the water. Pour into a large saucepan. Add remaining water, lentils, curry powder, onion powder, garlic powder, salt, and bok choy or kale. Bring just to a boil and then lower temperature to low. Cook, uncovered, for 20 minutes or until lentils are soft. Set aside.

 

Meanwhile, if you can’t cut the squash crosswise in half, place in microwave and cook on HIGH for 3 minutes to soften. Cut squash lengthwise into halves and scrap out seeds and membranes. (If you can cut the squash in halves with out softening first just proceed! Sprinkle lightly with salt and pour 1 teaspoon olive oil into each cavity of squash. Wrap in squash halves separately in plastic wrap. Place in microwave and cook on HIGH for 4 minutes. Check squash and cook for another 4 minutes. Continue to cook at 2 minutes intervals if squash isn’t done after the first 8 minutes. Set aside in plastic wrap to steam until cool enough to handle. Remove plastic and scrap squash into serving bowl.

 

Right before serving, add lime juice to lentils. Taste and add salt or agave as desired. Garnish with fresh parsley or cilantro.

 

Serves 6.

 

 

 

 

 

 

 

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