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Ingredients
Directions
Nutrition
3 cups (750 mL) diced winter squash (butternut, kabocha, or acorn)
2 Tbsp (30 mL) olive oil
1 Tbsp (15 mL) salt
2 tsp (10 mL) black pepper, fine ground
2 Tbsp (30 mL) coconut oil
1 cup (250 mL) onion, diced
¼ cup (60 mL) garlic, minced
1 Tbsp (15 mL) fresh ginger, grated
2 tsp (10 mL) turmeric
1 tsp (5 mL) garam masala
1 tsp (5 mL) coriander
½ tsp (2 mL) cayenne
3 cups (750 mL) whole red lentils, rinsed
6 cups (1.5 L) vegetable broth
1 can (14 oz/398 mL) full-fat coconut milk
1 Tbsp (15 mL) tamarind paste (or 2 Tbsp (30 mL) lime juice)
¼ cup (60 mL) chopped cilantro or Thai basil (for garnish)
Optional Garnish:
toasted coconut flakes
chopped cashews
