
Garam Masala & Curry Chickpea Lentil Stew
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 INGREDIENTS 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 DIRECTIONS In a large pot, add the canned tomatoes, chopped onion, garlic, grated turmeric and ginger. Next, drain the







