Courtesy of PureZing

Serves 4

INGREDIENTS:

Olive oil
3 red onions, finely chopped
3 Tablespoons tomato puree
2 teaspoons curry powder
2 lbs. new potatoes, not peeled, halved
1 acorn squash, peeled, de-seeded and in chunks
1 cup green lentils
2 cups chicken stock

DIRECTIONS:

Heat olive oil in skillet. Add red onion and cook 10 minutes till onions begin to caramelize.

Add tomato puree and curry powder. Cook for 3-4 minutes, stirring occasionally. Add new potatoes and acorn squash chunks. Cook for 5 minutes, stirring occasionally. Add green lentils and chicken stock. Bring to a boil.

Lower heat slightly and simmer vigorously for 20-30 minutes until vegetables are tender and lentils are cooked (liquid should have reduced by half).

Serve hot with rice and naan or chapatti bread.