INGREDIENTS
1
Butternut squash - peeled, medium dice (about 4 cups)
2
Carrots, large small
2
Fuji apples
3 cloves
Garlic
1 tsp
Ginger
1/2 cup
Lentils, dry
2 cups
Spinach, fresh leaves
1
White onion, small
1 tbsp
Tomato paste
2 1/2 cups
Vegetable broth
1 pinch
Cayenne pepper
1 tbsp
Curry powder
1
Salt and pepper
2 tbsp
Olive oil