GLUTEN & DAIRY FREE (VEG OPTION) // SERVES FOUR



You'll need:

• 2 Tablespoons Coconut Oil
• ½ White Onion, peeled and largely diced
• ½ Butternut Squash
• 1 Medium Sweet Potato
• 1 Teaspoon Cumin
• 2 Teaspoon Curry Powder
• 6 Cups Vegetable or Chicken Broth
• 1 Cup Dried Red Lentils, soaked and cooked to packet instructions

To serve:

• Splash of Tamari Sauce
• Nutritional Yeast or Parmesan Cheese
• Organic Sourdough Toast

Directions

Warm the oil in a large pot over medium heat. Saute the onion, add the butternut squash, sweet potato, cumin, curry powder and continue sauteing with the onions. Reduce the heat to medium-low, add the broth and bring to the boil. Cover with lid and cook for 40 minutes. Add the lentils and cook for an extra 15 minutes. Puree with a stick blender. Season with salt and pepper to taste, tamari and nutritional yeast or parmesan cheese. Serve with sourdough if you desire.