Quick Vegan Pumpkin Dal

Dear Turkey,

If you could smell my

House right now, you would want to

Make this right away

Quick Vegan Pumpkin Dal

(serves 6)

Ingredients:

- 1 lb dried red lentils or yellow split peas (about 2.5 c)

- 3 T coconut oil

- 1/4 c diced onion (I used frozen -- no need to thaw)

- 1 t minced garlic (I used jarred)

- 1 c frozen butternut squash, cubed (no need to thaw), or one can pumpkin

- 1 can diced tomatoes (don't drain)

- 1-2 t each of spices of your choice, I used cumin, turmeric, red pepper flakes, salt, and smoked paprika

- 4 c veggie broth (I used instant vegebase low sodium)

- 1 T honey

Instructions:

- Heat oil, spices, onion, garlic, and honey and cook until onion starts to brown, 2-5 minutes. Add the lentils and cook for a minute or so, stirring, until you're scared they're about to burn. Add the broth, tomatoes, and butternut squash.

- Simmer, stirring occasionally, until the lentils are tender and are just starting to fall apart, and most of the liquid is cooked off. This took me about 15-20 minutes (more if you use split peas). Add more broth if things are starting to stick and burn, but this is also a good opportunity to let a nice brown crust form on the bottom of the pan that you can scrape into everything and make it really delicious. Season to taste.

- Serve with rice, plain yogurt, and fresh herbs. This freezes well.

Enjoy,

Tofu