@msolga,
I did a lentil dish without my usual ingredients (like stock and sesame oil!) and it was nice!
Packet of brown lentils....soak 'em or not as is your wont (I did...we had some people with very sensitive tummies on the trip)
Cook (I normally use some olive oil plus some toasted sesame oil) 3 brown onions and a passel of chopped garlic until they begin to soften. Add green curry paste to taste...(I used a couple of dessert spoons, I think) and cook with the onions and garlic until fragrant.
Add the lentils and kind of toast them a bit in the oil.
Add stock (or water in my case this week) and allow the lentils to simmer slowly, adding stock/water at need until lentils are as you like them.
Remove pot lid and season lentils to taste, and add lemon juice, , and simmer until lentils are sort of separated out and not like a soup or stew, but more like veggies (depending on taste).
I served them with steamed veggies (in this case finely sliced pumpkin, potatoes, broccoli florets and diced carrots because that's what we had left over) ) with butter and salt and pepper added (you can use what you like).
Serve with good olive oil, lemons and freshly ground salt and pepper on the table (for the Lebanese and others) to add as they prefer.
)
, you meant squash = zucchini then, farmer? 
