INGREDIENTS
4 cups
Butternut squash
1 15 ounce can
Chickpeas
1/3 cup
Cilantro
6 cloves
Garlic
1 cup
Green lentils
1/2
Lemon, fresh juice of
1 28 ounce can
Tomatoes
1
White or yellow onion, medium
2 1/2 cups
Vegetable broth, organic low sodium
1
Black pepper, Freshly ground
1/4 tsp
Cayenne pepper
1 tsp
Cinnamon
1/2 tsp
Salt
1 tsp
Turmeric, ground
1 tbsp
Olive or coconut oil
2 tsp
Cumin