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Recipe Hybridization Experiment #1: Mock Thai Butternut Squash + Lentil Soup

Two great recipes, one pot. Yes, I am a genius.

Mock Thai Butternut Squash

  • 2/3 butternut squash
  • curry powder (I use vata churna)
  • 1 can coconut milk
  • fresh ginger chopped (optional)
  • panir (or tofu)
  • fresh basil chopped (or parsley or cilantro)
  • salt & pepper to taste

Peel squash, cut in half lengthwise and scrape out pulp, then chop into small squares. Sauté squash in oil (I use ghee or olive oil) for a few minutes, add curry powder, salt, pepper, chopped ginger, and coconut milk. Simmer until tender. Fry panir or tofu and add to squash when almost done, or just add to squash earlier. Panir is especially good when fried on a couple of sides to make it crispy. Add chopped herb at the end. Goes well with white rice.

Lentil Soup

  • 1 c lentils
  • 1/2 c grains (optional. I like rice & quinoa)
  • 4-6 c water
  • a couple of bay leaves
  • peas
  • other vegetables
  • fresh herbs (parsley is my favorite)
  • salt & pepper to taste

Boil lentils in water with bay leaves for about an hour, then add grains. It will take another 30-45 minutes to cook the lentils, so add veggies according to cook time.


Make lentil soup, and use butternut squash for the vegetables. Add coconut milk, curry powder, fresh ginger, and tofu (I think this would be weird with panir). Don’t forgot the peas! Peas are essential for a good lentil soup. I used cilantro for the fresh herb.

One Comment

  1. Patrick says:

    Interesting. I shall have to try it. I’ve been using this giant couscous that Everybody’s has started carrying in this sort of thing lately. It gets a little sticky (in a similar way to how short-grain rice does), but works pretty well.

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