Ingredients:

  • 1 tbsp olive oil
  • 1 medium (150g) yellow onion, diced
  • 2 medium (60g) carrots, diced
  • 3 cloves (15g) garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 3 cups (700g) butternut squash, peeled and cubed into 1/2 inch pieces
  • 1 cup (190g) dried red lentils, rinsed well
  • 6 cups (1.4L) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 1 tbsp fresh lemon juice
  • 1 tsp sea salt
  • ½ tsp black pepper
  • 2 cups (60g) fresh baby spinach or kale

Instructions:

  1. Heat the olive oil over medium heat in a large pot. Add the diced onion and carrots, stirring occasionally until the onions are translucent and the carrots have softened slightly (about 5 minutes).
  2. Stir in the minced garlic, cumin, and smoked paprika, cooking for 60 seconds until the spices are fragrant.
  3. Add the cubed butternut squash and rinsed red lentils to the pot, stirring to coat the vegetables in the spiced oil.
  4. Pour in the vegetable broth. Bring the mixture to a boil, then immediately reduce heat to low. Cover with a lid and simmer for 20–25 minutes until the squash is tender and lentils have softened.
  5. Stir in the coconut milk and lemon juice.
  6. Optional: Use an immersion blender to pulse the mixture until velvety.
  7. Stir in the baby spinach or kale until wilted and serve.