Butternut squash, although commonly known as a vegetable, is actually a fruit! It has a beautiful yellow flesh that is packed with the antioxidant beta carotene, a plant pigment that is also loaded with vitamin A. Combined with organic tofu, this soup is a great punch of plant-based protein, fibre and many nutrients.
SEVES 4-6 PREP TIME: 30 MINUTES
1 bpa free can of chickpeas
1 bpa free can of stewed tomatoes
1 can full fat coconut milk
1 small onion chopped
2 garlic cloves, minced
2 bunches of fresh spinach
1 cup red lentils, soaked over night
1 fresh turmeric root, peeled and grated
1 knob fresh ginger root, peeled and grated 1 tablespoon garam masala seasoning
1 teaspoon mild curry powder
1/2 teaspoon sea salt
1/2 teaspoon pepper
In a large pot, add the canned tomatoes, chopped onion, garlic, grated turmeric and ginger.
Next, drain the lentils that had been soaking overnight and pour them into the pot. Cover with a lid and reduce the heat to medium low.
Add the curry powder, garam masala, salt and pepper. Stir lightly and add the can of full-fat coconut milk. Cover and allow to cook.
Once the lentils are slightly tender, add the spinach and chickpeas. Reduce the heat and cover again with the lid.
Serve warm over basmati rice or quinoa.
Author: Andrea Saliba is a certified holistic nutritionist, health coach and group fitness instructor in Vancouver, BC. She offers nutrition plans to gain energy, strength and confidence. Her approach is to inspire people to make healthier food choices while educating her clients on the importance of the mind-body connection. Learn more here.