Immune-Boosting Ginger, Turmeric & Coconut Lentils

🥘 Ingredients

• butternut squash 1 item
• carrots 2 items
• white onion 1 item
• garlic cloves 4 items
• fresh ginger 15 g
• kale handful
• olive oil to taste
• salt to taste
• ground turmeric 2 tsp
• ground cumin 1 tsp
• vegetable stock 1 L
• coconut milk 400 ml
• dried red lentils 200 g
• nutritional yeast 4 tbsp
• lemon 1 item
• salt to taste
• pepper to taste
• toasted sourdough 2 slices

1. 1

   Peel and chop butternut squash and carrots into bite-size 2cm pieces. Dice white onion and garlic cloves , grate fresh ginger , and shred kale .
2. 2

   Heat a good glug of olive oil in a non-stick saucepan over medium heat. Once hot, add the onion and fry until it begins to develop some colour. Add the garlic, ginger, and a pinch of salt , then cook for another 2 minutes until fragrant.
3. 3

   Add ground turmeric and ground cumin , and let the spices toast for a minute but don't let them burn. If the pan is too dry, add a ladleful of vegetable stock .
4. 4

   Stir in the carrots, butternut squash, remaining vegetable stock, and coconut milk , then simmer for 25 minutes until the carrots and squash are tender.
5. 5

   Add dried red lentils , and simmer, stirring regularly, for another 10 minutes or until the lentils are fully cooked. If it gets too dry, add a couple more ladles of water or vegetable stock.
6. 6

   Turn off the heat and mash about ⅓ of the carrot and squash chunks with a fork.
7. 7

   Stir through nutritional yeast , juice of lemon , and the shredded kale. Continue stirring until the kale just starts to wilt. Season to taste with salt and pepper .
8. 8

   Divide between bowls and serve with toasted sourdough each.