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Slow-Cooked Lentil Curry with Butternut Squash and Spinach

Yields5 Servings

Lentil Soup

 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.