-
1
In a large kettle, mix onions, garlic, and ginger.
-
2
Coarsely crush the coriander, cumin, and cardamom with mortar and pestle (or run them through a blender to make a coarse powder).
-
3
Add the spices to the onion mixture along with 1/4 cup water.
-
4
Stir occasionally over med-high head until liquid evaporates and a brown film forms in the bottom of the pan, 10-12 minutes.
-
5
Deglaze the pan by adding a little water and stir to loosen the brown bits.
-
6
Repeat step, cooking mixture dry and deglazing, until onions are richly browned, about 2 more times.
-
7
Sort, rinse and drain lentils; add them to pan along with broth.
-
8
Bring to a boil; cover and simmer 10 minutes.
-
9
While lentils are simmering, cut off peel and scoop seeds out of squash.
-
10
Cut squash into 3/4-inch cubes, making about 1 quart.
-
11
Add squash to pan; cover and simmer until lentils and squash are soft, about 15-20 minutes.
-
12
Add salt and pepper to taste.
-
13
Drain liquid from lentils and measure.
-
14
Return no more than 3/4 cup liquid back to lentils.
-
15
Pour mixture into a shallow 1 1/2 qt casserole.
-
16
(If you are making ahead, you can cover and chill up to one day).
-
17
On a floured board, roll pastry dough to match dimensions of casserole plus about an inch on all sides.
-
18
Lay pastry rectangle over lentil mixture; folding excess pastry under and press dough firmly against casserole rim.
-
19
Pinch dough to flute edges, and brush with beaten egg.
-
20
Decoratively slash top.
-
21
Bake in 400F oven for about 30 minutes (45 minutes if chilled).
