Ingredients
3/4 C. green lentils
1 Turkish bay leaf
1 med. calabacita, or other firm squash
1/2 C. diced onions
1 Tb. dulse flakes
1 large yam, cooked. In big slices
1 C. almond milk unsweetened
1 Tb. Bragg’s amino bouillon in 3Tb. water
epazote
freshly ground black pepper
2 tsp. curry powder
2 Tb. butter
2 Tb. flour
Preparation
prep, cook green lentils with bay leaf using just a bit more water than necessary, then reserve water, and microwave a large yam while lentils cook. Saute 1 Tb. oil in skillet, lightly cover the skillet with epazote, add onions, squash. Cook about 8 minutes then add 1 tsp. curry, dulse flakes, pepper, and the Braggs to steam it along, covered for another 8 minutes. Pour off the liquid from the saute into a roux, add 1 tsp more curry and keep adding almond milk until a medium thickness sauce develops. Add lentils, yam and sauce to the veggies, simmer covered another few minutes, turn off heat and let sit 10 minutes. Add salt to taste. (This might be better with a cup of chopped spinach added.)
