Rice, Lentil, and Butternut Squash Soup

Ingredients

• 500 grams butternut squash, cut into 3cm pieces
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 70 grams spinach or other greens
• 1/2 teaspoon cayenne pepper
• 100 grams brown rice
• 3 cloves garlic, minced
• 1/2 teaspoon sweet paprika
• 1 1/2 litres vegetable stock
• 1 medium yellow onion, diced
• 400 grams canned diced tomatoes
• 150 grams lentils
• 1 tablespoon apple cider vinegar