|10 min||15 min||4|
|1 tsp||Extra virgin olive oil|
|1 onion(s)||Sweet onion (chopped)|
|3 clove(s)||Garlic (minced)|
|1/2 tsp minced||Ginger root|
|1 tbsp||Curry powder|
|3 cup||Butternut squash (cooked)|
|1 cup||Spinach (rinsed and chopped)|
|4 cup||Vegetable stock/broth, low sodium|
|1 pinch||Salt and pepper|
|1 cup||Lentils, red, cooked (rinsed and strained)|
1. In a large pot, add olive oil, chopped onion and minced garlic. Saute for about 5 minutes over low-medium heat.
2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.
3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes.
4. Season with salt, pepper, and add some freshly grated ginger to taste.
are a great plant-based protein, they are a heart-healthy legume packed with fiber, vitamin B and iron