2 Tbsp. coconut oil 1/2 red onion, chopped 2 cloves garlic, minced 1-inch piece ginger, peeled and minced 1/2 tsp. each of turmeric, ground cumin, ground coriander, garam masala 1 bay leaf 1 1/2 cups red lentils, soaked overnight in pure water then drained and rinsed and drained again 1/2 medium butternut squash, peeled, seeded and chopped 5 cups vegetable stock
For the garnish: hemp seeds or raw pumpkin seeds chopped fresh cilantro almond or coconut yogurt
In a large pot, coconut oil and stir in onion, garlic and ginger. Let cook over medium-high till soft. Add spices and bay leaf, and stir gently. Add the soaked and drained lentils, squash and stock and stir over high heat until boiling. Lower heat to medium-low, cover, and simmer for 25 minutes. When squash is soft and lentils are fully cooked (about 20-25 minutes), remove the bay leaf. Spoon the soup into a blender and purée the soup or blend with an immersion blender until smooth. You can also leave it unblended for a chunky soup. Ladle into soup bowls and serve. Top with hemp seeds or raw pumpkin seeds and some fresh chopped cilantro. You can swirl a little almond or coconut yogurt on top, too.