Vegan Red Lentil and Butternut Squash Curry Dip with Whole Grain bread

In our household (made up of my husband and myself, and no actual house is involved since we live in an apartment) we try to come up with themes for cooking like ‘lettuce wrap night’, or ‘mystery ingredient night’ or ‘try new weird protein replacement night’ and ‘eat a shit ton of vegetables night’…..ok… that last one is every night, but you get the idea. One of my personal favorites is ‘dip’ night. I make a bunch of roasted veggies and some whole grain bread or pita and then make three different dips that will go well with everything.  Last night I made a new dip that I thought was pretty delicious and had a little spunk so I thought I would share. It really is great because it uses butternut squash in it which is pretty much going to be out of season until next fall so use it up while you can! Here’s what I’ve got:

Red Lentil Butternut Squash Curry Dip

About 1/4 c Organic Red Lentils

About 1 and 1/2 c cubed Organic Butternut squash

1 large Organic garlic clove

1 tsp Organic granulated onion powder

1 1/2 tsp Organic cumin seed

1 Tbsp Organic Curry powder (or you can make your own with coriander, turmeric, cumin, fennel seed, paprika, mustard powder and cardamom)

Organic Lemon juice

Dash of Organic Red Pepper Flake

Salt to taste

Directions:

Boil the Butternut Squash and when it’s approx. 5 min from being done add the lentils to the water. Let cook until both are very soft and kind of mushy. Strain and put in to blender. Add the rest of the ingredients and blend for one minute. This is better if it sits for an hour or so for the flavors to all permeate the dip. Serve with veggies or bread! Toasted pumpkin seeds make a great garnish and add a nice crunch.

So easy and so good. Keeps for a few days in an airtight container.