Marisa's Healthy Kitchen

I hope everyone had a great holiday!!! The season is just beginning! This is a great dish that can be an appetizer or easily adapted into an entree. Perfect seasonal food to keep you toasty & warm! Plus it was AMAZING!

The only thing I would do differently next time is make more and make some of them in kid-friendly serving-ware as they love love loved this dish! The lentils are so easy and similar to what I make often for us as a staple. And the butternut was so amazing and smooth with the coconut milk added to it. YUM!

Layered Lentil and Butternut Appetizers

Adapted from Eatwell101.com 

Mashed Butternut

• 1lb butternut squash, peeled, seeded & chopped
• 1/3 cup coconut milk
• 1 pinch of cinnamon
• Salt and pepper

1. Put butternut squash into a pot or a large saucepan and soak up with water, cover and cook until the squash pieces are tender.
2. Drain the butternut keeping the cooking water.
3. Then blend it with coconut milk and cinnamon adding a little cooking water to obtain the desired consistency.
4. Adjust seasoning and pour into the bottom of the glasses.

Mashed Lentil Curry

• 1 onion, chopped
• 1 teaspoon curry powder
• 1/2 lb green or brown lentils
• 2 1/2 cups water
• Salt and pepper

1. In a large pan, sauté the onions in olive oil.
2. When the onion is softened , add the lentils, water and curry. Cover and cook until lentils are tender, add a little water during cooking if necessary.
3. Once the lentils are cooked, drain them keeping the cooking water.
4. Immersion Blend half of the lentils and add more water depending on desired consistency.
5. Season to taste.

To create the layers. Pour the squash into the glass first, follow with the lentils and finish by topping your with a second layer of butternut puree. Serve warm or hot.