Chipolte and Coconut Butternut Squash, Red Lentils

This Recipe was slightly modified from https://plantbasedrdblog.com/2019/11/23/coconut-chipotle-lentils/

Ingredients

• 1 cup red lentils rinsed

• 1 15 oz can full fat coconut milk unsweetened

• 1 15 oz can crushed tomatoes

• 1 small white onion diced

• 2 cups butternut squash diced into 1/2 inch cubes

• 1 inch ginger minced

• 1 tbsp garlic minced

• 1 tbsp chipotle powder

• 1 tbsp turmeric

• 2 cups water

• for garnish: 1/2 lemon, fresh cilantro leaves, crushed red pepper

Instructions

• In a medium pot, add onion and a generous pinch of salt and saute until softened, about 2 minutes

• Add in garlic and ginger, and saute until fragrant, about 2 minutes.

• Add chipolte and turmeric until coating onion

• Add Butternut squash, and lentils and stir to coat

• Add Water, coconut milk, and tomatoes and bring to a boil

• Reduce heat to a simmer, cover with a lid and allow to cook and thicken for about 25 minutes or until lentils and butternut squash are cooked through and softened.

• Optional crushed red pepper, cilantro, and a squeeze of lemon to taste

• Optional: serve over rice