Heart-Healthy Autumn Comfort: Roasted Butternut Squash & Lentil Stew t

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 cup dried green or brown lentils
• 1 onion, diced
• 3 cloves garlic, minced
• 1 can diced tomatoes (400g)
• 4 cups vegetable broth
• 2 cups fresh spinach
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp smoked paprika
• Olive oil
• Salt and pepper to taste