High in antioxidants and protein – great for lunch and for batch cooking.

Makes 4 large bowls.


  • 1 Medium sized butternut squash, peeled and diced
  • 2 bags of organic carrots, peeled and chopped
  • 2 inches of fresh ginger diced
  • 250g of dried red lentils
  • 1 can of reduced fat coconut milk
  • 2 tbsp turmeric powder
  • 2 tbsp smoked paprika
  • 1 tsp cinnamon
  • 1 Vegetable stock cube
  • 1 tsp of chilli powder (more or less to suit taste)
  • Sprinkle of Himalayan salt
  • Ground black pepper 


  • Heat coconut oil/olive oil in a large pan
  • Add butternut squash and carrot chunks and let them sweat for 5-10 minutes (add a drop of boiling water to avoid sticking to the base of the pan
  • Add vegetable stock cube to 350ml of boiling water and add this to the pan
  • Cook on a medium heat for 10 minutes
  • Add red lentils, coconut milk and spices to the pan
  • Stir well ensuring all lentils and vegetables are covered
  • Leave to simmer for a further 15 minutes or until vegetables are soft
  • Blend the contents using a hand held blender or food processor
  • Top with your choice of chilli flakes, black pepper and pumpkin seeds

Posted by Sarah@Kaido

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