1 med onion, diced
2-3 cloves garlic, minced
2 med carrots, thinly sliced
1/2 c red lentils (rinsed, if necessary)
1.5 c veggie broth
1 med diced roasted butternut squash (about 2 cups)*
1 lg bag fresh spinach (about 4 cups)
Juice of 1 lemon (2-3 TBSP)
Seasoning to taste (I used salt, pepper, coriander, paprika, and a tiny bit of garam marsala, which I won’t use again (because the cinnamon didn’t do it for me))
Sautee onions, garlic, and carrot in a tablespoon or so of veggie broth or water until tender (about 10 minutes). Add red lentils, veggie broth and seasonings. Bring mixture to a boil. Reduce heat to simmer. Cover and cook until lentils are tender – about 15 minutes. Check often to make sure there is enough liquid. Once lentils are tender/creamy, stir in roasted butternut squash cubes* and spinach by the handful, wilting each batch before adding more. Serve when squash and spinach are heated through.
*To Roast Squash: Place whole butternut squash in microwave and cook for 5-6 minutes (depending upon size of squash). Remove with a towel and peel outside of squash. Cut now softened squash in half lengthwise and scoop out the seeds. (Apparently you can soak the seeds and goo, which will sink to the bottom, then roast the seeds like pumpkin seeds. I haven’t tried this.) Slice halves in half than in half again and cut strips into about the same sized cube pieces. Place cubes on a cookie sheet lined with foil and sprayed with cooking spray. Roast squash at 425F for about 45 minutes or until fork tender.