With a deliciously diverse mix of lentils (3 different kinds!), butternut squash, plus flavourful herbs and spices, it’s an easy way to get 11+ different types of plant goodness all in one.
1 tablespoon of extra virgin olive oil 1 white onion, diced 2 garlic cloves, crushed 1 red chilli, finely diced 1 tsp of ground turmeric 1 tsp of cumin seeds 1 tsp of ground coriander 1 tsp of ground cumin 1/2 tsp of chilli powder 1 tsp of tomato puree 1/2 tsp of salt 750g butternut squash (approx 1 medium size), cut into cubes 2 medium carrots, sliced and halved 1 can of chickpeas (400g), drained and rinsed 80g yellow split peas, rinsed 150g red lentils, rinsed 80g green lentils, rinsed 1 can of coconut milk (400ml) 1 can of chopped tomatoes (400g) 800ml vegetable stock 2 handfuls of fresh spinach
Fresh coriander 1 lime, cut into wedges) Multi-seed flatbreads Live coconut yoghurt Brown rice
Place a large saucepan on medium heat, then add a tablespoon of extra virgin olive oil, along with the onion.
Sauté the onion for a few minutes, then add the garlic and red chilli.
Next, add the ground turmeric, cumin seeds, ground coriander, ground cumin, chilli powder, tomato puree and salt.
Add the butternut squash cubes and carrots, coating evenly in the spices
Pour in the coconut milk and tinned tomatoes, mix together and leave to simmer for 5 minutes.
Add the chickpeas, split peas and red and green lentils, then top up with vegetable stock and mix together.
Leave to simmer for 25 – 30 minutes, stirring frequently.
Finally, once cooked, add the spinach and mix in until the spinach has wilted.
Serve with brown rice, multi seed flatbreads and a dollop of live yoghurt, to your taste.
Garnish with fresh coriander and a squeeze of lime juice to serve.
Vanessa
June 6, 2021 @ 7:57 pmSo tasty and simple to prepare. I upped the veg with red/yellow peppers and an aubergine 👌🏻
Sharon
May 5, 2021 @ 12:45 amDelicious- I did add fresh ginger with the garlic and chilli and then squeezed lime and stirred in some Garam masala at the end- garnished with coriander leaves it was lovely. I am sure that the left overs will taste even better tomorrow
team@theguthealthdoctor.com
May 5, 2021 @ 12:45 pmSo glad you enjoyed it, Helen!
Helen
May 5, 2021 @ 7:28 pmSensational!
Helen
April 4, 2021 @ 10:27 pmThis dish totally surpassed my expectations. It was so delicious. Perfect with brown rice and the live coconut yoghurt. Simply sensational. Thank you. 💚🌿🍃🌶️🥕🧅
team@theguthealthdoctor.com
February 2, 2021 @ 9:49 amThank you!
hazel
February 2, 2021 @ 7:32 pmamazing