Author: Pinch of Yum
1 cup dried lentils or monggo beans
3 cloves garlic, minced
1 tablespoon olive oil
½ head green cabbage, shredded
½ large kabocha squash (about 3-4 cups cubed)
1 can coconut milk
1½ tablespoons tom kha paste
cayenne pepper, chili powder and salt
fresh basil and chopped peanuts for topping
Cook the lentils in a pot of boiling water for about 45 minutes or until soft. Drain the water and set aside.
While lentils are cooking, saute the garlic in the olive oil over medium high heat. Add the cabbage, season with salt, and stir fry until the cabbage begins to soften. Remove from heat and set aside.
Add a little more oil to the pan and add the squash. Season with chili powder, cayenne, and salt – or any seasonings you like. Add the coconut milk and simmer the squash for 8-10 minutes or until soft but not mushy. Add the tom kha paste and stir until mixed in with the coconut milk.
Add the cooked cabbage and lentils to the squash and gently stir to combine. Top each bowl with fresh basil and chopped peanuts.