Immune-Boosting Ginger, Turmeric & Coconut Lentils

45 minutes

1. Peel and chop butternut squash(1 item) and carrots(2 items) into bite-size 2cm pieces. Dice white onion(1 item) and garlic cloves(4 items), grate fresh ginger(15 g), and shred kale(handful).
2. Heat a good glug of olive oil(to taste) in a non-stick saucepan over medium heat. Once hot, add the onion and fry until it begins to develop some colour. Add the garlic, ginger, and a pinch of salt(to taste), then cook for another 2 minutes until fragrant.
3. Add ground turmeric(2 tsp) and ground cumin(1 tsp), and let the spices toast for a minute but don't let them burn. If the pan is too dry, add a ladleful of vegetable stock(1 L).
4. Stir in the carrots, butternut squash, remaining vegetable stock, and coconut milk(400 ml), then simmer for 25 minutes until the carrots and squash are tender.
5. Add dried red lentils(200 g), and simmer, stirring regularly, for another 10 minutes or until the lentils are fully cooked. If it gets too dry, add a couple more ladles of water or vegetable stock.
6. Turn off the heat and mash about ⅓ of the carrot and squash chunks with a fork.
7. Stir through nutritional yeast(4 tbsp), juice of lemon(1 item), and the shredded kale. Continue stirring until the kale just starts to wilt. Season to taste with salt(to taste) and pepper(to taste).
8. Divide between bowls and serve with toasted sourdough(2 slices) each.