Ingredients
1/3 tsp Coconut Oil
3/4 Garlic (cloves, minced)
3/4 tsp Ginger (freshly grated)
1/4 Yellow Onion (chopped)
1 1/4 cups Butternut Squash (peeled, chopped into 1/2-inch pieces)
1/4 tsp Turmeric (dried)
Sea Salt & Black Pepper (to taste)
1/2 cup Canned Coconut Milk
1 cup Vegetable Broth, Low Sodium
1/4 cups Dry Green Lentils (rinsed)
3/4 cups Baby Spinach
Directions
- In a large dutch oven, over medium-low heat, melt the coconut oil. Then add the garlic, ginger, and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.
- Add in the squash and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Bring to a boil over medium-high heat and then reduce the heat, cover and simmer for 20 minutes, until lentils and squash are cooked through.
- Transfer about half of the soup to a blender and carefully purée until smooth. Pour back into the pot and stir in the spinach. Cook until the spinach is wilted. Divide into bowls, serve and enjoy!
Notes:
Leftover: Refrigerate in an airtight container for up to four days.
Serving size: One serving is equal to approximately two cups of stew.
Additional Toppings: Top with chili flakes.
