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Today’s 7am cooking vibes we’re immaculate!
Sipping my tea, listening to the rain, lofi playlist going, and this on the stovetop. Life is good today!
Ingredients
- 1 white onion
- 4 cloves garlic grated
- 1†piece ginger peeled and grated
- Juice of 1 lemon
- 3 cups cubed butternut squash
- 2 cups chopped carrots
- 2 cups green lentils
- 1 can coconut milk
- 6 cups @kettleandfire veggie broth
- 1 tsp turmeric, 1 tsp cumin, 1 tbsp salt, 1/2 tsp coriander, 1/2 tsp paprika
- Greens of choice (I did mustard greens)
- Parsley
- Olive Oil
Instructions
- Put olive oil in your pan and add chopped onion, diced garlic, minced ginger and lemon juice. Cook on medium heat for 5 minutes.
- Peel butternut squash and dice into cubes and add to the pot with chopped carrots and green lentils.
- Add seasoning, coconut milk and veggie broth to pot and stir together. Simmer for 45 minutes on low, covered.
- Once creamy and delicious, add a ton of greens of choice (I did mustard greens).
- Simmer another 10-15 minutes until the greens are softened.
- Top with fresh parsley & olive oil.
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