1 cup red lentils

3-4 cups water

2 cups butternut squash, cubed

1 cup fresh tomato, cubed

1 onion, chopped

2 cloves garlic, minced

¼ tsp. turmeric powder

¼ tsp. coriander powder

¼ tsp. cumin powder

1/8 tsp. cinnamon powder

1 pinch nutmeg (optional)

1 pinch cardamom (optional)

salt & pepper to taste

1 tsp. avocado or coconut oil


In a large pot, add the oil, onion and garlic, sauté for 1 minute. Then add the butternut squash and sauté for another few minutes.

Add in lentils, water and all spices, bring to a boil.

Reduce heat and simmer for 30 minutes with lid on. Check from time to time to see if more water is needed, add a bit at a time as necessary. Stir occasionally.

Enjoy with some quinoa or brown rice!