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curried lentils, shiitake, and squash

Actually, I used yellow split peas, cooked with onions, celery, and garlic. They are spiced up with some wonderful Indian curry spices, cumin, garam masala, and a healthy dose of red savina habanero powder(!). The butternut squash was fried in just a touch of olive oil, along with the shiitake mushrooms, giving them a beautiful caramelization and bringing out their sweetness. Finally, the dish was topped with fresh, chopped, flat leaf parsley.


3 Responses to “curried lentils, shiitake, and squash”

  1. Maco says:

    Incredibly yummy looking!

  2. Luke says:

    Hats off Erin. This looks great. When are you going to bring some over?

  3. Erin says:

    Thanks, guys! Any time, Luke. :)

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