Zesty Lentil and Butternut Squash Curry

Ingredients

• 1 cup lentils, dried, rinsed
• 2 cups butternut squash, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 2 tsp curry powder
• 1 tsp turmeric
• 1 tsp coriander
• 2 cups vegetable broth
• 1 cup coconut milk, light or full-fat
• 2 cups spinach, fresh, chopped
• 1 whole lime, juiced
• 1/4 cup cilantro, chopped

Instructions

1. 1

   Preheat oven to 400°F. Toss the cubed butternut squash with a drizzle of olive oil and season with a pinch of salt and pepper. Roast for 20-25 minutes, until tender and lightly browned.

2. 2

   In a large pot or Dutch oven, sauté the diced onion over medium heat with a small amount of olive oil until translucent, about 5 minutes.