INGREDIENTS
10 oz
Baby spinach, fresh
4 cups
Butternut squash
15 oz
Chickpeas, canned
2 tbsp
Cilantro, fresh
1 tsp
Coriander, ground
1 tsp
Fennel, ground
1 tbsp
Garlic
1 tbsp
Ginger
1
Lemon(s) cut into 8, medium wedges
1 1/2 cups
Lentils french variety, dry
2 cups
Onion(s)
4 cups
Vegetable broth, fat free
2 tbsp
Lemon juice, fresh
1/2 tsp
Cinnamon, ground
2 tsp
Curry powder
2 tsp
Kosher salt
1/2 tsp
Olive oil
1 tsp
Cumin, ground
2 cups
Water