Indian Summer Stew: Butternut Squash and Lentils

Ingredients
1 large onion, diced
1 bag lentils
1 large butternut squash, peeled, cut into 1/2-inch cubes (about 2 1/2 cups)
1 can diced tomatoes
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
12 cups vegetable stock or water, or enough to cover


Tempering:
2 tablespoons canola oil
1 teaspoon brown or black mustard seeds
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1 tablespoon honey
1 lime, juiced
1/2 cup minced fresh cilantro leaves


Directions
1. Saute Onion in large soup pot.
2. Combine the squash, rinsed lentils, diced tomato, tumeric, cumin and stock.
3. Bring to a boil, and then simmer, covered, 20 minutes.  
4. Remove the cover and simmer another 10 minutes.
5. Temper: 

: In a small skillet, warm the canola oil until shimmering. Add the mustard seeds and when they stop popping, add the red pepper flakes, garlic, and salt. Swirl the skillet so the contents cook evenly, and cook another 10 seconds. Then pour the contents of the skillet into the soup, along with the salt. Spoon a ladleful of soup back into the skillet (it will sizzle, be careful!), and pour back into the soup pot. Finish with the honey, lime juice, and cilantro

Per Serving Calories: 173; Total Fat: 6 grams; Saturated Fat: 2 grams; Protein: 6 grams; Total carbohydrates: 25 grams; Sugar: 5 grams Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 435 milligrams


From http://www.foodnetwork.com/recipes/aarti-sequeira/indian-summer-stew-butternut-squash-coconut-and-lentil-stew-recipe/index.html