1 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
2 tsp. curry powder
1 tsp. ground cumin
¼ tsp. cayenne pepper
¼ tsp. ground allspice
½ vegetable bouillon cube
1 2-lb bag butternut squash cut into ½ inch cubes
4 medium carrots diced
1 can coconut cream
2 cups low sodium vegetable stock
1 can stewed tomatoes
1 18oz package steamed lentils(TJ’s)
2 bay leaves
Sea salt and black pepper, to taste
In a stockpot, heat the olive oil over medium heat and stir-fry the onion and garlic until the onion is translucent, a couple of minutes. Add carrots and butternut squash, curry powder, cumin, cayenne pepper, and allspice, and let brown, about a minute.
Add the vegetable broth, bouillon, coconut cream, stewed tomatoes, and lentils. Cover and bring to a boil.
Add bay leaves, reduce the heat to low, and allow to simmer for 20-30 minutes until butternut squash and carrots are tender.
Season with salt and pepper. Remove the bay leaves and enjoy!