Butternut Lentil Stew Easy Creamy Coconut Squash Soup Recipe - Food55

Ingredients

• 2 Tablespoons Olive Oil (or Coconut Oil)
• 1 large Yellow Onion, finely diced
• 2 medium Carrots, peeled and diced
• 2 stalks Celery, diced
• 4 cloves Garlic, minced
• 1 inch Fresh Ginger, grated or very finely minced
• 1 Tablespoon Curry Powder (Mild Madras)
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Dried Thyme
• 4 cups Butternut Squash, peeled and cut into 1-inch cubes
• 1 cup Brown or Green Lentils, rinsed and picked over
• 1 (14.5 oz) can Diced Tomatoes, undrained
• 6 cups Vegetable Stock (Low Sodium)
• 1 large Bay Leaf
• 1/2 cup Full-Fat Coconut Milk (Canned)
• 1 Tablespoon Fresh Lemon Juice
• Salt and Black Pepper, to taste
• Fresh Coriander (Cilantro) or Parsley, for garnish