Lentils with curried butternut squash and walnuts from Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen by Ruth Reichl

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Notes about this recipe

  • aeader on March 15, 2020

    The lime juice makes all the difference - the dish was blah before adding and quite tasty after. Would make again for work lunches. Took some advice from the Epicurious reviews and cooked extra lentils, adding curry and a little olive oil to the lentils after draining. 10 minutes in the oven after adding the walnuts was too much - they just started to burn.

  • LaPomme on January 16, 2012

    The shallots need to be more substantial (as opposed to "finely chopped" as directed) to withstand 425 degrees for about a half hour. Mine were incinerated. The squash, though, was delicous.

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