Curried Black Lentils and Butternut Squash Hash Topped with A Fried Egg #VeryVegetarian Challenge
I know that’s a mouthful, right? It’s one of those recipes that has so many awesome ingredients it’s hard to leave them out of the description. I did my best to give it the best name possible although you may find a few surprises in this Curried Lentil and Butternut Squash Hash with a Fried Egg dish.
If you read any part of this blog you’ll probably quickly notice I’m not a vegetarian although I do love vegetables. My mom has dabbled with vegetarianism and even went vegan for a while and has said she’s never felt better in her life than when she was eating that way. It’s intriguing to me and I’d love to try it but I am at my core a meat lover. I was raised in the south where every single meal consists of a meat and three. A heavy portion of meat with a starch and two vegetables. It’s just what we do. I’m certain if we left off the meat a couple days a week we’d be a lot healthier!
When OXO and Plated contacted me about participating in their Very Vegetarian Challenge I couldn’t say no. I immediately started thinking about what to make and several options came to mind so I’m submitting more than one! It’s ok. I made sure I wasn’t cheating.
The rules of the contest are pretty simple. I received a fun box of gadgets in the mail from OXO where I had to incorporate three of those items. The rest are all for me!! With the chosen tools I was to create a balanced vegetarian recipe that could be completed in 30 minutes, using 10-12 ingredients and serving 2. I was to use seasonal products and break the instructions down in 5 to 6 easy steps. Fun challenge, right?
You see Plated is a company that ships all the ingredients and instructions to cook a gourmet meal in thirty minutes or less. They’re going to choose 4 of the submitted blog posts and send those out to homes across the U.S. I am so excited to be part of it and it really was a lot of fun! After eating a few of the dishes I came up with I could happily eat vegetarian at least a few times a week!
I decided to break them down into two different blog posts to make it easier for tracking. The first being my Curried Lentil and Butternut Squash Hash Topped with a Fried Egg.
This one took a little work to make it under the 30 minute mark but it was worth it to me. I love curry. I love lentils, especially topped with a runny egg and the hash was perfect!
I love seasonal produce. I’ve started doing a blog post each month that lists what’s seasonal and even though I’ve always tried to eat the freshest available in my home, it has helped me focus on another level. I love it. Butternut squash is one of the things I’ve been buying a lot lately because of it. There’s a multitude of recipes it could work well in. Just quickly peel it with a vegetable peeler, slice it down the middle, dig out the seeds with a fruit and veggie scoop and dice. All you need is a good knife. The color is amazing!
I used corn in my hash, too. To me it’s not a hash without corn! It’s seasonal and one of my favorite fall ingredients. Plus I got to use the fun little corn peeler.
I also used the small hand-held madoline. If you’ve read this blog much you’ll know I love my mandoline and use it ALL the time. It’s the larger, stainless steel OXO mandoline but this smaller version is so easy to grab from a drawer and quickly slice anything you need. It also fits right on top of a bowl. I sliced my shallot, garlic and Serrano pepper in seconds.
Here’s the recipe. It was delicious whether you’re a vegetarian or not! Try it.
- 3/4 cup vegetable stock
- 1/2 cup black lentils
- 3/4 teaspoon yellow curry powder
- 3 tablespoons hazelnut oil
- 1 cup butternut squash, cubed
- 1 tablespoon butter (optional)
- 1 small shallot
- 1 small clove garlic, sliced
- 1 small Serrano pepper, sliced
- 1 ear corn, kernels cut from ear
- 2 eggs
- salt and pepper to taste
- In a microwave safe measuring cup, microwave the vegetable stock for 1 minute and 30 seconds. Pour into a sauce pot along with the rinsed lentils and curry powder and bring to a boil. Reduce heat to low and cook for 25 to 27 minutes until desired texture.
- Meanwhile, peel the squash with a vegetable peeler, slice in half, scoop the seeds with the fruit scoop and dice.
- Peel husks and silks away from corn, rinse and use corn peeler to remove kernels from the cob. Slice the shallot, garlic and Serrano with the hand-held mandoline on position 2.
- Heat a medium sauce pan with 1 tablespoon oil on medium high heat. Add squash and sauté for 2 minutes. Add butter, garlic, shallot and Serrano and sauté another minute. Add corn for an additional minute. Set aside but keep warm.
- Using the same sauté pan, add additional 2 teaspoons oil and fry eggs without flipping.
- Plate the lentils on the bottom followed by the hash mixture and top with egg. Salt and pepper to taste.
What would YOU use in your “Plated” Very Vegetarian meal of choice?