Ingredients:

  • 1 tbsp extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 stalks celery, diced
  • 4 cups butternut squash, peeled and cubed into ½-inch pieces
  • 1 cup dried red lentils, rinsed thoroughly
  • 6 cups low-sodium vegetable broth
  • 1 can (14 oz) crushed tomatoes
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley or cilantro, chopped

Instructions:

  1. Heat the olive oil over medium heat. Add the onion and celery, sautéing until the onions turn translucent and the celery softens. Stir in the garlic and ginger, cooking for 60 seconds until fragrant.
  2. Stir in the cumin, turmeric, and smoked paprika. Toast the spices for 1 minute to release their essential oils.
  3. Add the butternut squash and red lentils, stirring to coat them in the spiced oil. Pour in the vegetable broth and crushed tomatoes.
  4. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 20–25 minutes until the squash is tender and lentils have softened.
  5. Remove the pot from heat. Stir in the fresh lemon juice and garnish with fresh parsley or cilantro before serving.