Garam Masala Lentil & Vegetable Squash Bowls

Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Are you on Goodreads? Oh my lordy, I have discovered so many great books. My goal is to read 65 books this year and I'm already six ahead of schedule! If you're on Goodreads, add me as a friend! You can see what I'm currently reading on the right sidebar, with a link to my profile. A book of note I just finished was Darkfever by Karen Marie Moning and I really enjoyed it! I also read Cure: A Journey into the Science of Mind Over Body by Jo Marchant, which was super interesting and I definitely recommend it as well. If you're looking for a wonderful, scientific book on eating for your health (which, surprise, happens to be plant-based), check out How to Not Die by Michael Greger, MD. Those have been my favorite books in the past couple of weeks. Do you have any good books to recommend?

“Food, Inc. is like a Disney movie compared to Earthlings... It’s inside footage of factory farms; 50 billion animals a year are killed. They’re in pain, treated badly, diseased, pumped full of antibiotics. I saw the reality and just couldn’t ignore it. And I’m happier and healthier. ”
— Ellen Degeneres
Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

I really enjoy this dish, it's about my third time making/perfecting it. I adore lentils and am always trying to increasingly sneak them into pretty much everything. Broccoli and squash are two of my most beloved vegetables, so it's no wonder why I can't stop making it. I hope you enjoy it as much as Todd and I do! 

Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.
Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.
Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Garam Masala Lentil & Vegetable Squash Bowls

Kathleen Henry @ Produce On Parade

Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

Ingredients

  • 3 whole acorn squash, halved and de-seeded
  • 1 large head of broccoli (florets only), chopped
  • 2 tbsp olive oil
  • 1 ½ tsp garam masala
  • 1 tsp ground turmeric
  • 1 large garlic clove, minced
  • 1 large onion, diced small
  • 1 large celery stalk, sliced
  • 2 medium carrots, sliced
  • 2 tsp mustard
  • 1-2 tsp fresh chili paste, to taste
  • ½ tsp dried thyme
  • dash of ground black pepper
  • dash of kosher salt, to taste
  • 1 cup green lentils (or any other color, except red)
  • 1 ½ cups vegetable broth
  • juice from 1 medium orange
  • 2 tbsp agave nectar
  • 1 tbsp apple cider vinegar
  • vegan sour cream, for garnish
  • fresh basil, for garnish

Instructions

  1. Preheat the oven to 425°F. Place the squash halves face-down on two baking sheets and bake for about 30-50 minutes until fork tender (depending on how large they are). Remove from oven when done and set aside to cool. Once the squash is done cooking, place the chopped broccoli on a baking sheet and bake for about 10 minutes, until slightly tender.
  2. In a pressure cooker or large soup pot with a lid, heat the oil over medium low. Stir in the garam masala, turmeric, garlic, and onion. Saute about 5 minutes until fragrant and the onions have softened. Add the celery, carrots, mustard, chili paste, thyme, pepper, and salt; saute about 5 additional minutes. Stir in the lentils and vegetable broth; bring to high pressure and cook for about 10 minutes. Then, remove from heat and allow to depressurize naturally. Alternatively, bring to a boil over high heat then reduce to a simmer and cover; cook for about 40 minutes until the lentils are tender, stir occasionally.
  3. Once the lentils are tender and the broccoli is done roasting, stir the broccoli, orange juice, agave nectar, and apple cider vinegar into the lentil mixture.
  4. Place each roasted squash half on a plate and divide the lentil mixture evenly into each squash bowl. Top with vegan sour cream and fresh, chopped basil. Serve hot.

Yield: 6

Produce On Parade - Garam Masala Lentil & Vegetable Squash Bowls - Spiced garam masala lentils combine with an assortment of savory vegetables, nestled in a roasted acorn squash half all topped with vegan sour cream and fresh basil.

As usual I've got my little sous chef to help me out. It was a wet and snowy day. It was fabulous while it lasted... it didn't stick.

If you need an environmental reason to eat less meat (or just go totally vegan?)... look to none other than our ice caps. Oh wait... they're all disappearing :( Read this terrifying 'Holy Shit' article to learn all about it. Sea levels rising!!!

Delicious Dal

I make a lot of lentils. They're so healthy and full of good nummy goodies.

Produce on Parade: Delicious Dal

This Dal incorporates lentils and split peas, wonderful aromatic spices as well as a variety of fresh vegetables. Serve it over bread, rice or just eat it straight!

Delicious Dal

Inspired by The Vegan Cookie Fairy

Serves 6

  • 1 Tbsp. coconut oil
  • 1 Tbsp. whole cumin seeds
  • 1 Tbsp. ground garam masala powder
  • 1 tsp. ground coriander
  • 2 medium yellow onions, chopped small
  • 1 garlic clove, minced
  • 7 cups vegetable broth (or 3 cups water, 4 cups broth)
  • 1 head of broccoli (use the stem too, don't waste it!), chopped small and let rest for 10 minutes
  • 1 yellow summer squash, chopped small
  • 3 celery stalks, chopped small
  • 2 cups dry lentils (or 3 cups lentils and no peas)
  • 1 cup dry split peas
  • 4 handfuls of baby kale or spinach

In a large pot, heat the coconut oil and add the cumin seeds, garam masala and coriander . Stirring, allow them to sizzle for a minute or two and then add the chopped onions. By the way, I got super excited when I found out about this spice jar cap. It's a freaking pop-top people! How cool is that?? I was ecstatic! Is that weird?

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Saute until translucent, then add the garlic and saute another two minutes. Add the remaining ingredients excluding kale and bring to a boil, then turn down to a simmer. Cook, uncovered for about 45 minutes or until most of the liquid has absorbed, stirring occasionally.

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Serve alone or with bread or even over rice or quinoa. Garnish with cilantro.

Produce on Parade: Delicious Dal