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26Ingredients
45Minutes
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Ingredients
US|METRIC
3 SERVINGS
- 2 cups lentils (cooked)
- 1/2 cup walnuts
- 1 onion (diced)
- 2 garlic cloves (minced)
- 1 tsp. ginger (freshly grated)
- 1 tsp. cumin
- 1/4 tsp. coriander seeds
- 1 bunch fresh parsley (roughly chopped)
- 2 Tbsp. whole wheat breadcrumbs (replace with ground flax for a gluten-free variation)
- 1 tsp. coconut oil
- 1/2 tsp. sea salt
- 2 cups diced tomatoes
- 1 cup butternut squash (or pumpkin, peeled and cubed, or 3-4 tbsp pumpkin puree)
- 1/2 cup vegetable broth (or purified water)
- 1/2 cup full fat coconut milk
- 3 garlic cloves (minced)
- 1 medium onion
- 2 tsp. turmeric
- 1/2 tsp. cumin powder
- 1 tsp. ginger (freshly grated)
- 1/2 tsp. chilli flakes (red)
- 1/4 tsp. sea salt
- 1 tsp. coconut sugar
- freshly ground black pepper
- cooked brown rice (To serve, or quinoa lime wedges)
- coconut milk (To garnish, or yogurt fresh parsley, optional)
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