½ cup red lentils (75 g), washed and soaked in water for 15 minutes. Soaking is optional but it reduces cooking time.
1 cup butternut squash (205 g), diced
1 cup sweet potato (225 g), diced
vegetable stock, 1 stock cube dissolved in 500ml hot water.
1 tablespoon tomato puree
1 teaspoon turmeric
chili powder, to taste, optional
1 tablespoon curry powder, adjust to taste
salt, to taste
1 teaspoon ginger, grated
1 cup spinach (40 g)
¼ cup coconut milk (250 mL)
1 teaspoon cilantro, for garnish
Nutrition Info
Calories 264
Fat 7g
Carbs 46g
Fiber 11g
Sugar 8g
Protein 9g
How to Make It
1. Step
In a pan, add lentils, squash, sweet potato, stock, tomato purée, spices, salt and grated ginger. Cover and let it cook for 12-15 minutes, until lentils have softened.
2. Step
Add spinach and coconut milk. Simmer for 5 minutes, garnish with cilantro and serve.
