Siracha hot sauce
Directions
- Heat oil in a large heavy based sauce pan over medium heat. Add onion and garlic, cooking until soft and clear. Stir in cumin, allspice, and turmeric and cook for 30 seconds.
- Add squash and cook on medium heat until color brightens and squash is slightly browned. Stir regularly. Add tomato paste, chick peas, lime juice, ginger, and 2 ½ cup broth. Cook, partially covered, for about 15 minutes. Continue to stir regularly.
- In a separate pan, bring 1 1/2c broth to a boil. Add lentils, then run down heat to a simmer for 10 minutes.
- Add kale and lentils to squash mixture. Continue to cook on medium heat until kale is softened, for about another 10 minutes.
- Serve immediately. Top with dollop of yogurt, cilantro, green onion, peanuts, and if desired hot sauce.
Prep time: 25 minutes
Cooking times: 20 minutes
Courtesy of:
Leah Blalock MS, RD, CSP, CDE
Nutrition Facts
Serving Size: 1/6 recipe
Servings Per Recipe: 6
_____________________
Amount Per Serving
Calories 326
Total Fat 5 g
Saturated Fat 2.5 g
Cholesterol 1 mg
Sodium 141 mg
____________________
Total Carbohydrate 38 g
Dietary Fiber 9 g
Sugars 11 g
Protein 17 g