Squash and Lentil Curry | RICARDO

Ingredients

• 3 cups (750 ml) vegetable broth
• 1 can (14 oz/398 ml) diced tomatoes
• 1 can (14 oz/398 ml) coconut milk
• 1 cup (200 g) dried green lentils, rinsed and drained
• 1/2 cup (95 g) dried red lentils, rinsed and drained
• 2 cups (280 g) peeled, seeded and diced butternut squash
• 1 onion, chopped
• 1 jalapeno pepper, seeded and chopped
• 1 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground coriander
• 1/4 tsp ground turmeric
• Salt and pepper