Summer Squash and Green Lentil Medley
When It’s Too Hot to Cook… and to Eat
Summer Squash and Green Lentil Medley | Dara O’Brien
By Dara O’Brien
Creative Director, Lake Isle Press
Nearly two out of three Americans order takeout for dinner at least once a week, and they spend an average of around $3,600 a year doing it. I eased myself away from takeout some years ago for a few reasons, the most important being that I was watching my weight—and my budget. I developed so many strategies for making easy meals instead of ordering takeout that I never went back to it.
Even when I just don’t have the energy to cook, I usually have a jar of marinara or vodka sauce and some pasta handy. Or a can of beans I can doctor up and serve over rice. A baked potato will do in a pinch. (Since I am trying to limit carbs, these are options I try not to over-use, but there you have it.)
Then there are next-level takeout blockers, which are meals that are easy enough to make so they don’t feel like a chore, don’t heat up the kitchen, and make for excellent leftovers. This recipe for Squash and Green Lentil Medley from Chef Vikas Khanna falls under that category. It’s from Vikas’s book “Flavors First” published by Lake Isle Press. I made it the other night during a heat wave; it took about twenty minutes to prepare and offered a light but filling option for a steamy night.
It also points to another of my strategies for giving takeout a run for its money: cook once, eat twice (or why stop there?). For this strategy to be effective, you need to be okay eating the same thing a few days in a row, or able to freeze some for later. Sometimes, both.
The only adjustment I made to this recipe was to omit the star anise, since I am not a licorice fan. But I got plenty of flavor from the combination of coriander, cumin, lemon juice, and cilantro, which blended beautifully with the earthy lentils and sweet squash, I added a few dashes of Trader Joe’s Yuzu Hot Sauce for an extra kick. The prep was a snap and the lentils were done in about fifteen minutes. I served the dish over jasmine rice.
I wondered whether the leftover squash would get a little soggy but it didn’t, and in fact tasted as good or better the next day. And the day after that, too. Once again, takeout averted.
SQUASH AND GREEN LENTIL MEDLEY RECIPE
Click here for printable recipe.
Serves 4
INGREDIENTS
1 cup dried green lentils, picked over, washed, and drained
½ teaspoon ground turmeric
Salt
¼ cup vegetable oil
1 teaspoon cumin seeds
2 whole star anise
1 small onion, finely chopped
2 cloves garlic, minced
3 medium summer squashes, cut into 1-inch cubes
1 teaspoon ground cumin
1 teaspoon ground coriander
½ cup water
Juice of 1 lemon
2 tablespoons finely chopped fresh cilantro
PREPARATION
Place the lentils, turmeric, and a pinch of salt in a large pot, cover with water by 2 inches, and bring to a boil over high heat, skimming off any foam. Reduce the heat to low and simmer until the lentils are cooked but still firm, 20 to 25 minutes. Drain and reserve the lentils.
Meanwhile, heat the oil in a medium saucepan over medium heat. Add the cumin seeds and star anise and fry until slightly darkened and fragrant, about 2 minutes. Add the onion and garlic and cook, stirring until golden brown, about 5 minutes. Stir in the squash, ground cumin, and coriander and cook for 2 minutes, stirring until well combined. Add water and cook until the squash is cooked, about 5 minutes. Stir in the lentils, lemon juice, and cilantro and cook until well combined. Adjust the seasoning with salt to taste and serve hot.
Recipe from “Flavors First” by Vikas Khanna, published by Lake Isle Press, 2011
SQUASH AND GREEN LENTIL MEDLEY
from “Flavors First” by Vikas Khanna, Lake Isle Press, 2011
OTHER RECIPES FROM THIS BOOK
Brown Basmati with Caramelized Onions and Broccoli
Brown Lentils and Zucchini with Lime
Cabbage and Mushrooms with Turmeric-Infused Butter
Chicken and Ricotta Cheese Curry
Chicken Tikka Masala
Dill and Cardamom Chicken
Himalayan Red Rice Vegetable Pulao
Lentils and Rice with Vegetables
Masoor Daal
Orange-Ginger Chutney
Spring Onion and Pea Soup
Stir-Fried Potatoes with Green Beans and Mint
Sunday Kidney Bean & Tomato Curry
Sweet Eggplant Chutney
Yellow Lentils with Turmeric and Ginger
Flavors First draws from celebrated Indian Chef Vikas Khanna's culinary journey from his native India to his experience as a Michelin-starred chef in New York. With entire chapters devoted to every part of an Indian meal (even breads, chutneys, desserts and beverages) and an ingredient and spice glossary that includes tips on handling and storage, Flavors First is an indispensable resource on Indian home cooking.
“Vikas Khanna's enthusiasm for food is so intense that it practically explodes off the page. I could taste the dishes just by reading the recipes.” —Jean-Georges Vongerichten