Directions
Step 1
Clean and cut the carrot in small chunks. Thinly slice the onion, mince the garlic, and cut the squash in small cubes.
Heat up in a pot a tbsp of extra virgin olive oil, add the vegetables and let them cook for a few minutes, until they get softer, about 10 minutes (covered on low heat).
Step 2
Add the lentils and enough water to cover them, the coriander and cumin. Bring to boil and simmer for 20 minutes.
Ingredients for four
- 5 oz. Lentils, raw
- 7 oz. of Fresh butternut squash
- 1 carrot, cut in small chunks
- 1 medium onion, finely chopped
- 2 garlic cloves
- 2 tbsp. of Coriander
- 1 tsp. of Cumin
- Himalayan salt & black pepper to taste
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