INGREDIENTS
1
butternut squash, medium
1
Carrot, large
3 cloves
Garlic
1 tbsp
Ginger
3 cups
Spinach, organic
1
Yellow onion
3 cups
Broth, organic low sodium vegetarian
1 15 ounce can
Coconut milk, light
1
Black pepper, Freshly ground
1 tbsp
Curry powder, yellow
3/4 tsp
Salt
1 tbsp
Turmeric
1/2 tbsp
Coconut oil or olive oil
2 tbsp
Peanut butter or cashew butter, all natural creamy
1 cup
Green or brown lentils, rinsed and sorted