INGREDIENTS
2 lbs
butternut squash
1 medium
yellow onion
2 cloves
garlic
1 piece
ginger root
1 cup
red lentils
4 cups
vegetable broth
1/4 tsp
red pepper flakes
1 Tbsp
cumin seed
1 Tbsp
brown mustard seeds
1 can
canned coconut milk
1 tsp
salt
1 Tbsp
canola oil
1
1 tsp