Lentil, Butternut Squash, and Coconut Curry

Ingredients

1 1/2 tbsp coconut oil or olive oil
1 cup of diced onions
1 cup lentils (of your preference), dried
1 cup Butternut squash, cut into 1 inch squares
1/2 tsp turmeric
1 tbsp mild curry powder
1 tsp powdered ginger
1/2 tsp sea salt
Black pepper to taste
Garlic to taste
3 1/2 cups of vegetable broth

Method

1. Heat oil in a large pot over medium heat. Sauté onion until it’s turning golden. Add the lentils, squash, spices/seasonings, and stir to combine everything.
2. Add the broth and bring to a boil. Reduce to a simmer and cook for 22 minutes, or until lentils and squash are tender. Serve.