-Half, seed, and peel 1 winter squash–or other winter squash–with a sharp knife (the skin is actually not too hard to peel if your knife is good). Cut squash into 1/4 inch chunks. Similarly, carefully peel and chop 1 celery root into 1/4 chunks. Set aside.
-Heat a large pot over medium heat with 4 tablespoons of olive or coconut oil (I like coconut for this recipe) and toss squash and celery root in with:
1 large white onion, chopped 3 cloves of garlic, minced 2 medium carrots 2 tablespoons of fresh, grated ginger 1 teaspoon of salt
-Saute veggies for about 15-20 minutes until tender.
-Add 1 tablespoon of curry powder and 1/4 teaspoon (or more) of red chili flakes. Mix well and cook for 2 minutes.
-Add 1 cup of lentils (any type will do), 1 cup of water or chicken stock, and 1 cup of coconut milk. **Coconut milk can be omitted…just add stock or water instead.
-Cover and simmer mixture for 25-40 minutes until lentils are tender. Adding more stock or water if the mixture is getting to thick.
-Let cool slightly and serve with brown or wild rice. Garnish with a fresh herb like chive, cilantro or parsley! ENJOY!
Serves 4 to 5 large portions.