Eating In // Curried Lentils

The Goods:

Serves 4-6 

• 1 half of a butternut squash, cubed
• 1/2 cup of green lentils 
• 2 cups of chicken or vegetable stock
• 1 can of coconut Milk
• 1 6 or 8 oz plain yogurt- I used greek style
• 1 medium sized onion
• 1 tbls curry powder
• 1 tbls ground cumin
• 1 tbls ground coriander seed
• 1 tbls sugar
• 1 tsp cayenne pepper
• 1 tsp ground mustard
• 1 tsp garlic powder-or use fresh, whatever you got
• 1 bay leaf
• salt and pepper- I can't give you a measurement for that. Just follow your heart.

1. Start by heating some oil in a skillet over medium-high heat. Add the onion and cook for about a minute. Then add the squash and lentils and cook for 3 minutes. 
2. You can mix the spices first in a bowl and then add them to your lentils and squash. 
3. Add the stock, coconut milk, and yogurt and bring to a simmer. Simmer for 30 minutes. Serve over basmati rice.