INGREDIENTS
3
basil leaves
4 cups
butternut squash
15 ozs
canned chickpeas
28 ozs
canned tomatoes
1/3 cup
cilantro
1/2 tsp
cinnamon
1 tsp
coconut oil
2 tsp
cumin
1 cup
dried green lentils
6 cloves
garlic
1/2
juice of lemon
3 dashes
red pepper flakes
1/8 tsp
saffron
6 servings
sea-salt
3 cups
vegetable broth
1
white onion