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Makes 4 servings

Ingredients:

  • 2 Tbsp. olive oil or ghee
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1-inch piece ginger, peeled and minced
  • 1/2 tsp. each of turmeric, ground cumin, ground coriander, garam masala
  • 1 bay leaf
  • 1 1/2 cups red lentils, (soaked overnight)
  • 1/2 butternut squash, peeled, seeded and chopped
  • 5 cups stock or broth (if using plain water instead, season the soup with 1 tsp. sea salt)

Directions:

  1. In a large pot, heat the oil or ghee and stir in onion, garlic and ginger. Let cook over medium-high till softened and just light browned.
  2. Add spices and bay leaf, stirring in. Add lentils, squash and stock and stir over high heat until boiling.
  3. Spoon off any froth that rises to the surface. Lower heat to medium-low, cover, and simmer for 25 minutes.
  4. When squash is soft and lentils are fully cooked (about 20-25 minutes), remove bay leaf and purée the soup till silky smooth, or leave as-is.
  5. Serve into soup bowls. Top with hemp seeds, fresh chopped cilantro, or stir in fresh baby spinach leaves.

Have a happy belly!

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