Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 1 medium (150g) yellow onion, diced
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (15g) fresh ginger, grated
  • 2 medium (100g) carrots, diced
  • 4 cups (950g) butternut squash, peeled and cubed into ¾-inch pieces
  • 1 cup (190g) dried red lentils, rinsed
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp smoked paprika
  • 6 cups (1.4L) low-sodium vegetable broth
  • 1 can (400ml) light coconut milk
  • 1 tbsp lemon juice
  • 2 cups (60g) fresh baby spinach, chopped
  • ½ tsp sea salt
  • ¼ tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in your heavy pot. Add the diced onion and carrots, sautéing for about 5 minutes until the onion is translucent and soft.
  2. Stir in the minced garlic, grated ginger, turmeric, cumin, coriander, and smoked paprika. Toast for 60 seconds until the oil turns golden and the air smells fragrant. Note: Don't let the garlic brown too much or it will taste bitter.
  3. Add the cubed butternut squash and rinsed red lentils. Stir well for a minute until the vegetables are coated in the yellow spice oil.
  4. Pour in the vegetable broth. Bring the liquid to a boil, then immediately turn the heat down to low.
  5. Cover the pot and simmer for 20-25 minutes until the squash is tender when poked with a fork and the lentils have melted into the liquid.
  6. Stir in the light coconut milk, lemon juice, and chopped baby spinach.
  7. Cook for another 2 minutes until the spinach has wilted into the stew.
  8. Season with sea salt and black pepper. Give it one last stir and turn off the heat.