Lentil curry

1 1/2 cups lentils, rinsed and picked over
1/2 large onion, diced
2 tablespoons butter
1 tablespoons curry paste
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon sugar
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 14-ounce can tomato puree or chopped tomatoes

2 c water

3 sliced carrots

lemon or lime (juice and pour on right before its served)

Optional- can add coconut milk, but I didnt have any

1.  Cook the lentils according to directions. Drain and set aside.
2.  Melt the butter in a large saucepan over medium high heat. Add the onion and saute for a few minutes until fragrant and golden. Add all the spices (curry paste, curry powder, turmeric, cayenne, sugar, garlic, ginger) and stir fry for 1-2 minutes. Add the tomato puree; stir and simmer until smooth.
3. Add the lentils and the water or cream. Stir to combine and simmer for another 15-20 minutes (the longer, the better)! Serve over rice and garnish with cilantro.

I served with rice on the side and a Dad salad (1 washed whole romaine lettuce leaf for each person).

It actually was even better the next day, so delicious to me! The kids didn't love it.

Coconut Curry butternut squash soup

For original recipe click- Coconut Curry Squash Soup

(amys notes) I cook the whole butternut squash without cutting it or piercing it- 350 for 1 1/2 hours

36 ounces peeled, seeded butternut squash, cubed
4 teaspoons extra-virgin olive oil, divided
1/2 teaspoon kosher salt, plus more for seasoning
1 cup chopped onion
3 cups chicken stock (or vegetable stock for a vegan soup)
3 tablespoons + 1 teaspoon red curry paste
1 1/2 tablespoons freshly squeezed lime juice
1 13.5-ounce can lite coconut milk
1/4 cup cilantro leaves, chopped
1/4 cup shredded coconut
Sriracha sauce to taste (didn't have)

Instructions:

Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil. Place the cubed butternut squash onto the lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with kosher salt and toss to combine. Roast for 35 minutes or until tender and starting to brown.

While the squash is roasting heat the remaining teaspoon of oil in a large pot over medium heat. When hot, add the onion and cook, stirring frequently, until tender (about 5 minutes). Add the stock, roasted squash, and curry paste and bring to a boil. Cover and reduce heat. Simmer for 15 minutes.

Remove from heat. Add the coconut milk and lime juice. Blend until smooth, either by using an immersible stick blender or in batches in a countertop blender. Ladle into bowls and season with a sprinkling of salt, chopped cilantro, shredded coconut, additional lime wedges, and a squirt of Sriracha sauce (if desired). Serve immediately.