Strategy: Make less holiday cookies. The ones I do make, bake them, eat two and freeze them right away.
On to the healthy food of the day. Butternut Squash and Lentils, Ethiopian style.
|This is niter kibbeh. Oh yeah!|
Red Lentils and Butternut Squash
The hardest part about this delicious Ethiopian style recipe is cutting the butternut squash. Once you get that done, the meal will cook up in under 30 minutes.
3 cups butternut squash, cubed
3 cups water
1 cup red lentils
2 tablespoons flavored niter kibbeh, find that recipe here or butter
1 medium onion
1 inch ginger, grated
2 cloves garlic, minced
1 teaspoon turmeric
Saute onions in 1 tablespoon ghee until translucent. Add garlic, cook one minute more. Add water, lentils and spices. When the mixture comes to a boil add the squash. Cover and cook until squash is tender. Stir in remaining tablespoon of butter and serve.