| | Directions | | Place the lentils and 2 cups water in a pot and bring to a simmer. Cover loosely and cook until the lentils are tender, about 20 minutes. Braise the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash. Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes. Stir in the lemon juice, cooked lentils, and salt to taste. |
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| Ingredients | | - |  | 1 cup red lentils or yellow split peas |
| - | | 4 cups water |
| - | | 1 onion, chopped |
| - | | 1 each mustard seeds, turmeric, ginger, and cumin (1/2 teaspoon each) |
| - | | 1/4 teaspoon cinnamon |
| - | | 1/8 teaspoon cayenne |
| - | | 4 cups peeled and diced winter squash (2 pounds) |
| - | | 1 tablespoon lemon juice |
| - | | 1/2 teaspoon Salt |
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