Pumpkin and Red lentil curry

Serves 4

• 1 Tbsp olive oil

• 1 yellow onion

• 2 cloves garlic

• 1 Tbsp grated fresh ginger

• 1 pumpkin or butternut squash, diced

• 1 cup dry red lentils

• 6 cups vegetable broth

• 1 can coconut milk or cream

• 1 Tbsp curry powder (or to taste)

INSTRUCTIONS

• Dice the onion, mince the garlic, and grate the ginger. Sauté the onion, garlic, and ginger in a large pot with the olive oil over medium heat until the onions are soft and transparent.

• Add the diced pumpkin, red lentils, broth, and curry powder. Stir to combine.

• Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once it reaches a boil, turn the heat down and simmer on low for 20 minutes, stirring occasionally. After 20 minutes the lentils should be soft and the soup slightly thickened.

• Add the coconut milk (or cream) stir to combine and warm.

• Taste to adjust the curry powder or salt as needed, then serve with rice & sautéed veg