Yum, tearty, Lentil Butternut Squash Curry!

Hi tearty!

My friend Trevor has just posted an eye-opening article called: "Six
ways to protect yourself from sugar rushes, hypoglycemia, and
diabetes".

To read it, please complete his latest survey here:

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the article!

In his article, Trevor talks about the Glycemic Index. Since lentils
are very low on the Glycemic Index, I'm sending you a yummy lentil
recipe today. It's from www.all-creatures.org.

(Note that I personally leave out the raisins, because sweet fruits
combine poorly with the other ingredients in this recipe.)

-------------------------------
Lentil Butternut Squash Curry
-------------------------------

Ingredients:

1 Onion, medium sized, diced
1 Red Pepper (Bell or Italian), diced
1 Butternut Squash, large sized
1 cup Raisins
2/3 cup Walnut Pieces
1 lb. Lentils
2 Tbsp. Curry Powder
1-½ Tsp. Cinnamon, ground
Hot Pepper Sauce or Cayenne Pepper, to taste
(To enlarge the photo of the lentil butternut squash curry, click on the photo or link)

Preparation:

On the stovetop bring to boil 5 cups of water in a saucepot with
cover. Check lentils for, and discard any, extraneous matter (small
stones, etc.). Rinse lentils and add to boiling water. Reduce heat
to low, cover, and cook lentils until soft (the water should all be
absorbed).

While the lentils are cooking, peel, wash, and dice onion. Wash,
remove seeds and stem from red pepper, and dice.

Place diced onion and red pepper in large microwaveable covered
casserole dish, add a little hot sauce or cayenne pepper to taste,
mix, cover, and cook in microwave oven on high setting until onions
just begin to get translucent.

Wash, remove stem, and peel the butternut squash with a sturdy
vegetable peeler. Split the butternut squash in half lengthwise and
remove seeds. (You may want to save the seeds for roasting later.)

Cut each squash half into ½ inch slices and then cut each slice into
½ inch cubes. Add squash pieces to onion-pepper mixture in casserole
dish. Add the raisins, walnuts, curry powder and cinnamon, mix,
cover, and cook in microwave oven on high setting, mixing every five
minutes, until the squash begins to get tender.

Add the cooked lentils to the squash mixture, mix, and cook for
another ten minutes, mixing after five minutes. If it seems too dry,
add a little water or apple juice.

Serve with a tossed salad and enjoy!

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