Creamy Coconut Lentils | Plant-Based Recipes

Ingredients

• 3 tablespoons ground cumin
• 2 pounds peeled and cubed butternut squash
• 1 can chickpeas
• 1 lime
• 1 yellow onion
• 3 garlic cloves, peeled
• 2 tablespoons fresh ginger
• 2 cups red lentils
• 3 cups vegetable broth
• 1 can coconut milk
• 3 teaspoons salt, used in two steps*
• 3 tablespoons olive oil*
• *not included