¼ c vegetable oil
3 cloves garlic, minced
2 ½ tbsp fresh ginger, minced
1 onion, diced
2 celery stalks, diced
2 carrots, diced
4 cups butternut squash, cubed into ½” pieces
1.5 c red lentils
3 quarts of vegetable broth
1 ½ tbsp. curry powder
2 tsp salt
½ tsp black pepper
½ c pumpkin seeds
- Saute first 7 ingredients on medium heat for 15 minutes until vegetables are soft.
- Add lentils, broth, curry, salt and pepper and cook on medium low heat for about 45 minutes stirring occasionally.
- Pour into bowls and sprinkle with pumpkin seeds
