Popular Conditions & Diets
Ingredients
12
Time
45m
Serves
6
Recipe by Julia Gibson
Ingredients
12
Time
45m
Serves
6
1 cup
Green Lentils
dried and rinsed
3 cups
Butternut Squash
diced
4
Garlic Cloves
minced
2 Tbsp
Ginger
minced
1 large
Spanish Onion
diced
Budget-Friendly
Vegan
6 cups
Vegetable Stock
2 Tbsp
Tamari
2 Tbsp
Lemon Juice
2 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Cilantro
for garnish
1/2 tsp
Kosher Salt
1/4 tsp
Black Pepper
1
Heat olive oil in a large pot over medium-low heat. Add onion and cook for about 10 minutes until translucent and begin to turn golden.
2
Add garlic and ginger, cooking for another 2 minutes until fragrant. Add squash, cooking until it starts to soften, about 5-10 minutes.
3
Mix in the lentils and broth, bring to a boil, then lower heat to simmer for 20 minutes, until lentils are cooked and tender.
4
Turn off the heat and add the kale, tamari, lemon juice and salt and pepper to taste. Mix in miso now if desired.
5
Substitutions: Sub squash for another variety, or for sweet potatoes. Sub kale for any dark, leafy green. Use vegetable broth, chicken broth, beef broth, bone broth, or any combination of them.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
