2 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic cloves, finely chopped
3 tbsp Curry paste, a good-quality, authentic store bought vegan paste is fine, or you can make your own if you have a favorite recipe
1.50 cups Dried Red lentils
2 cups Butternut squash, cut into cubes
2 cups Chopped spinach
3 cups Vegetable stock
2 cups Coconut Cream
Salt & Pepper
1
Place all ingredients into a slow cooker and set the time to 8 hours and the temperature to “low”
2
If you don’t have a slow cooker, just simmer all ingredients in a large saucepan over low heat for about 1 1⁄2 hours
3
Serve hot
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories427
- % Daily Value *
- Total Fat 24.3g32%
- Total Carbohydrate 44g16%
- Protein 12g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic cloves, finely chopped
3 tbsp Curry paste, a good-quality, authentic store bought vegan paste is fine, or you can make your own if you have a favorite recipe
1.50 cups Dried Red lentils
2 cups Butternut squash, cut into cubes
2 cups Chopped spinach
3 cups Vegetable stock
2 cups Coconut Cream
Salt & Pepper