This recipe is simple and beautiful. It uses a lot of unique flavors that, when blended together, create an out-of-this-world taste sensation. You can substitute other roasted, salted nuts for the soy nuts and can use warmed berry jam in place of the molasses. —Mary Baker, Wauwatosa, Wisconsin,
Ingredients
- 3 cups cubed peeled butternut squash (1/2-inch cubes)
- 2 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- 1/4 teaspoon pepper
- 1/2 small onion, chopped
- 1 tablespoon curry powder
- 1 tablespoon ground cumin
- 1 garlic clove, minced
- 1 teaspoon ground coriander
- 3 cups water
- 1 cup dried red lentils, rinsed
- 1/2 cup salted soy nuts
- 1/2 cup dried cranberries
- 1/3 cup thinly sliced green onions
- 1/3 cup pomegranate molasses
- 1/2 cup crumbled feta cheese
- 1/2 cup pomegranate seeds
- 1/4 cup chopped fresh cilantro
image/svg+xml Text Ingredients View Recipe,
Directions
,
Nutrition Facts
3/4 cup: 367 calories, 9g fat (2g saturated fat), 5mg cholesterol, 327mg sodium, 60g carbohydrate (23g sugars, 9g fiber), 14g protein.
