Ingredients

1 tsp Extra virgin olive oil

1 sweet onion, chopped

3 garlic cloves, minced

1 tbsp good quality curry powder (or more to taste)

1 carton broth (4 cups) I used low-sodium

1 cup red lentils

3 cups cooked butternut squash

1 cup greens of choice

Fresh grated ginger, to taste (optional)

Kosher salt & black pepper, to taste (I used about 1/2 tsp salt)

Preparation

  1. In a large pot, add EVOO and chopped onion and minced garlic. Sautee for about 5 minutes over low-medium heat.

  2. Stir in curry powder and cook another couple minutes. Add broth and lentils and bring to a boil. Reduce heat and cook for 10 minutes.

  3. Stir in cooked butternut squash and greens of choice. Cook over medium heat for about 5-8 minutes. Season with salt, pepper, and add some freshly grated ginger to taste.