TGI Carb Night is making a come-back! Unfortunately, I didn't do much experimenting in the kitchen when I trained for the Philadelphia Marathon last fall, but I'm armed with a few new cookbooks and a pledge to fuel better before my runs. First up:
Curried Butternut Squash and Lentils - adapted from the Athlete's Palate Cookbook
1 cup dry lentils
1 small butternut squash, cubed with skin-on.
1 tablespoon olive oil
2 tablespoons curry powder
1 teaspoon ground ginger
1 teaspoon chili powder
salt and pepper to taste
Cooked long grain rice (optional, for serving)
Pour lentils into a deep pot and cover with water. Bring the water to a boil and add the squash pieces. Reduce heat and simmer until the squash is soft. Remove the pot from heat, drain, and set aside. Separate the butternut squash chunks into a bowl and mash roughly.
Add the lentils to the bowl and mix with the olive oil, lentils, curry powder, ground ginger, salt, and pepper.
I spooned the mixture over rice, but it works well as a main dish.