Market Meals – Butternut Squash and Lentil Stew

Ingredients

• 3 tablespoons olive oil, plus more for finishing
• 1 large onion, diced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper
• Pinch of cinnamon
• 2 bay leaves
• 6 cloves garlic, minced
• 6-8 carrots, cut into spoon-sized chunks
• 1/2 cup water
• 1-3lb butternut squash, peeled, seeded and cut into chunks
• 15 oz diced tomatoes
• 32 oz chicken stock
• 1 cup green lentils
• 1 1/2 teaspoons kosher salt
• Lots of freshly ground black pepper
• 6-7 kale leaves, stripped from the stem and roughly chopped