INGREDIENTS
2
Bay leaves
1 cup
Black lentils
1
Butternut squash, medium
3 cups
Curly kale
5
Garlic cloves
1
Onion, large
1 can
Coconut milk, full fat
1/4 cup
Red curry paste
6 cups
Vegetable broth
1 tbsp
Lime juice
1
Black pepper
1
Sea salt
2 tbsp
Olive oil