Lentil And Golden Squash Pot Pie

I received this recipe from a walking comrade on walker-tracker. It's really very good, and a lentil recipe that i am happy to add to my collection.

Steps

In a large kettle , mix onions , garlic , and ginger.

Coarsely crush the coriander , cumin , and cardamom with mortar and pestle.

Add the spices to the onion mixture along with 1 / 4 cup water.

Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan , 10-12 minutes.

Deglaze the pan by adding a little water and stir to loosen the brown bits.

Repeat step , cooking mixture dry and deglazing , until onions are richly browned , about 2 more times.

Sort , rinse and drain lentils.

Add them to pan along with broth.

Bring to a boil.

Cover and simmer 10 minutes.

While lentils are simmering , cut off peel and scoop seeds out of squash.

Cut squash into 3 / 4-inch cubes , making about 1 quart.

Add squash to pan.

Cover and simmer until lentils and squash are soft , about 15-20 minutes.

Add salt and pepper to taste.

Drain liquid from lentils and measure.

Return no more than 3 / 4 cup liquid back to lentils.

Pour mixture into a sh.

Ingredients

onion, garlic clove, fresh ginger, coriander seed, cumin seed, cardamom seed, dried hot red chilies, lentils, vegetable broth, butternut squash, pastry for single-crust pie, egg