1 cup red lentils or yellow split peas
4 cups water
1 onion, chopped
1/2 teaspoon each mustard seeds, turmeric, ginger, and cumin
1/4 teaspoon cinnamon
1/8 teaspoon cayenne
4 cups peeled and diced winter squash (about 2 pounds)
1 tablespoon lemon juice
Salt to taste
Place the lentils and 2 cups water in a pot and bring to a simmer. Cover and cook until lentils/split peas are tender, about 20 minutes.
Cook the onion in 1/2 cup water until soft and translucent, then add the spices, the remaining 1-1/2 cups water, and the diced squash. Cover and cook over medium heat until the squash is tender when pierced with a fork, about 15 minutes. Stir in the lemon juice, cooked lentils, and salt to taste.
Serves 8
