Eat more veggies!

I tried "Veggie Tuesday" last spring, and I'm back to trying to have more veg days. I'd like to become an accomplished vegetarian cook. Tonight's dinner - looks terrific, yes?

• 1 tablespoon canola oil
• 1 red bell pepper,
• 1 carrot,
• 1/2 cup coarsely chopped red onion
• 1 tablespoon curry powder
• 2 cup vegetable stock
• 1/2 cup Riesling or other medium-bodied, high-acid, semisweet white wine
• 1 acorn squash, halved, seeded, peeled,
• 3/4 cup red lentils
• 1/2 teaspoon salt,
• 1/4 teaspoon Freshly-ground black pepper,
• Coarsely chopped toasted walnuts for garnish


1. Heat the oil in a large saute pan over medium heat. Add the bell pepper, carrot, and onion. Cook, stirring occasionally, for 10 minutes, or until the vegetables begin to soften but are not browned. Add the curry powder and stir constantly for about 30 seconds.

2. Stir in the vegetable stock, wine, squash, and lentils. Increase the heat to medium-high. When the liquid begins to bubble, reduce the heat to low. Cover and cook for about 20 minutes, or until the squash and lentils are tender. (Check occasionally as the dish cooks and add water if necessary.) Stir in the salt and pepper. Taste and adjust the seasoning.

3. Spoon the dish into a large serving bowl or into individual shallow bowls and garnish with walnuts.

I've got a big container of basmatic rice I made last night, in case I want more with it. And maybe a salad. With some nice creamy goat cheese croutons, pehaps? Clemmies and pineapple for dessert. I'm guestimating that a cup of the lentils/squash, with a cup of rice, a salad with a little cheese, and the fruit, is about an 11 point meal -- but all good, high quality, fabulous food. The way TO eat! Hmmmm, yummy.

But first, off to the pool, and then the office. Sigh.

Edited to add: The lentil/squash curry takes more than 20 mins to cook, but it was terrific! The salad I made first was also fabu. A plate of greens, some slices of clementine, crumbles of goat cheese with lemon zest, and a sprinkle of walnuts. I dressed it with a dressing of 1t olive oil, 2T rice wine vinegar, 1T OJ, & fresh pepper. Soooooo good :-)