TURMERIC & GINGER STEW

Ingredients

• 0.75 g Garlic cloves
• 2 g Ginger root
• 1/4 pcs Medium onion, chopped
• 300 ml Butternut or pumpkin squash peeled and cut into cubes
• 1/4 tsp Turmeric, ground
• 120 ml Coconut milk, low-fat
• 240 ml Vegetable broth, bouillon or consomme, low sodium
• 60 ml Green lentils
• 180 ml Baby spinach

Method

1. In a large dutch oven, over medium-low heat, heat 2 tbs water. Then add the garlic, ginger, and onion. Sauté for three to five minutes, stirring often, until softened and fragrant.
2. Add in the squash and turmeric and season with salt and pepper. Cook for one minute, stirring often. Pour in the coconut milk, broth, and lentils and stir. Bring to a boil over medium-high heat and then reduce the heat, cover and simmer for 20 minutes, until lentils and squash are cooked through.
3. Transfer about half of the soup to a blender and carefully purée until smooth. Pour back into the pot and stir in the spinach. Cook until the spinach is wilted. Divide into bowls, serve and enjoy!