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Lentil, Butternut Squash, and Collard Green Curry
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Lentil, Butternut Squash, and Collard Green Curry
Serves 8


1 lb. Lentils
1 Butternut Squash, large size
1 lb. Collard Greens, chopped, fresh or frozen
2 Onions, medium size
4-6 Garlic cloves
1 cup Raisins
2/3 cup Walnuts, pieces
2 tbsp. Curry Powder
2 tsp. Cinnamon, ground
Cayenne Pepper or Hot Sauce (optional, to taste)
3 cups Brown Basmati Rice
(To enlarge the photo of the lentil, butternut squash, and collard green curry, click on the photo or link)


We begin this recipe by cooking the lentils and rice in separate pots on the stove top.  Place 6 cups of water in the pot to be used for the rice, and 5 cups of water in the pot to be used for the lentils.  Turn the heat on to high and bring the water to a boil.

While the water is heating, measure out the brown basmati rice. Open the 1-lb. bag of lentils, and sort and rinse them.

When the water boils, add the rice and lentils to their respective pots, cover, and reduce the heat to simmer until all the water is absorbed.

Peel the onions and garlic and wash them.  Dice the onions, crush the garlic, and place them in a large covered baking dish (4 quart or larger).  Add a little cayenne pepper or hot sauce, as desired, and mix well. Cover the baking dish and cook in the microwave oven for about 5 minutes.

While the onions and garlic are cooking, wash and peel the butternut squash with a vegetable peeler.  Cut the squash in half lengthwise and remove the seeds (save the seeds for toasting - they're great!).  Slice the butternut squash into 1/2 inch thick, or thinner, slices, and cut each slice into cubes.  Add the butternut squash cubes to the covered baking dish with the cooked onions and garlic.

If the collard greens are fresh, wash and chop them. Add the collard greens, raisins, walnuts, curry powder, and cinnamon.  Mix well, cover, and cook on "high" until the squash and collard greens are tender.  We suggest mixing the ingredients after every ten minutes of cooking.

When the ingredients in the baking dish are cooked, add the cooked lentils and mix thoroughly; cover, and cook for another 5 to 10 minutes to blend the flavors.

Serve over a bed of brown basmati rice and enjoy!

Leftovers can be stored in the refrigerator in the covered dish and rice pot when they have cooled to room temperature.

Ingredients information

Cinnamon, ground

Collard Greens

Collard Greens, Frozen Chopped
Curry Powder
Photo and Information not available



Onions, Yellow

Pepper - Hot Red, ground (Cayenne)

Pepper Sauce - Hot Red

Raisins, Thompson Seedless

Rice, Brown Basmati

Squash, Butternut

it makes everything taste better!

Utensils and Equipment Information

Dish, Ceramic Baking

Garlic Press


Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Pot, Glass

Spoon, Large Mixing
A loving cook:
Makes everything taste better!

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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