Name: Lentil Green Curry with Squash, Spinach & Cottage Cheese "Flatbread"
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkgs baby spinach; 1 ½ small butternut squash; 2129 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ cups cottage cheese; 3 eggs; 6 cloves garlic; 1 ½ cups green lentils, dried; 1 small bunch green onions (scallions); 1 ½ cups plain Greek yogurt; 89 ml whole milk; all-purpose flour; baking powder; black pepper; crushed red pepper; cumin, ground; extra virgin olive oil; salt; turmeric, ground

Lentil Green Curry with Squash, Spinach & Cottage Cheese "Flatbread"Lentil Green Curry with Squash, Spinach & Cottage Cheese "Flatbread" — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ (142 g) pkgs baby spinach

1 ½ small butternut squash

2129 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ cups cottage cheese

3 eggs

6 cloves garlic

1 ½ cups green lentils, dried

1 small bunch green onions (scallions)

1 ½ cups plain Greek yogurt

89 ml whole milk

all-purpose flour

baking powder

black pepper

crushed red pepper

cumin, ground

extra virgin olive oil

salt

turmeric, ground

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim and peel each squash; halve lengthwise, scrape out the seeds, and medium dice the flesh. Place in a large bowl.

Trim and cut green onions crosswise into thin pieces. Add the white and pale green parts to the bowl with the squash. (Reserve dark green parts for later use.)

Preheat a large pot over medium heat.

While the pot heats up, peel and mince garlic. Add to the bowl with the squash.

Once the pot is hot, add oil and swirl to coat the bottom. Add squash, onion, garlic, and spices to the pot; cook, stirring frequently, until onion starts to brown and squash is just tender, 6-7 minutes. (Reserve bowl for the next step.)

Meanwhile, roughly chop spinach. Place in the reserved bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl with the spinach and set aside.

Rinse lentils in a colander or strainer.

When the squash is just tender, add lentils and broth to the pot; stir to combine the curry and bring to a boil over high heat. Once boiling, reduce to a simmer, cover, and cook until the lentils are just tender, about 20 minutes.

Meanwhile, peel and mince additional garlic. Place in a medium bowl along with eggs, cottage cheese, flour, milk, baking powder, and salt. Whisk to combine the batter.

Preheat a large skillet over medium heat.

While the skillet heats up, add reserved green onions to the bowl with the batter and whisk once more to combine.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches, using a ½-cup measure, drop batter into skillet, spacing scoops a few inches apart; spread into oval shapes with the back of a spoon. Cook until "flatbreads" are golden brown, 3-5 minutes per side. Remove to a plate.

When the lentils are tender, add spinach and cilantro to the pot in handfuls, waiting for the greens to wilt slightly before adding the next handful. Remove from heat, add yogurt, and stir to combine.

Divide curry and flatbread between bowls. Serve with additional yogurt and enjoy!

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