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Winter Squash and Red Lentil Stew

Serve over couscous or with wild rice dressing. (Serves 8)

1 cup red lentils (masoor dal) or yellow split peas
1/2 teaspoon each mustard seeds, turmeric, ginger, and cumin
4 cups water
1 onion, chopped
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
4 cups winter squash (about 2 pounds)
1 tablespoon lemon juice
1/2 teaspoon salt or to taste

Place 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. Peeled and diced winter squash. Braise onion in 1/2 cup water until soft and translucent, then add spices, the remaining 1-1/2 cups water, and 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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