Ingredients
- 1 large Onion chopped
- 2 cloves Garlic minced
- 2 cups Lentils
- 3 cups Vegetable Broth
- 4 cups Water
- 3 1/2 cups Squash diced
- 2 cups Corn
- 1 tsp Cuin
- 1/2 tsp Turmeric
- 1 tsp Parsley Flakes
- 1 tsp Dried Basil
- 3 tbsp Tomato Paste
- Salt & Pepper to taste
Instructions
- In a large pot, sauté chopped onions with a drizzle of olive oil.
- After the onions are sautéed, in the same pot, add veggie broth and water with the lentils. Cook for about 10-15 minutes.
- Add corn, cumin, turmeric, parsley flakes, dried basil, and the tomato paste. Mix well, and let it boil for another 10 minutes.
- Add the diced squash, and cook for another 10-15 minutes. Making sure that the squash does not overcook. Add salt/pepper to taste while the squash is cooking.
- Let it cook until a chili-like consistency is achieved (it shouldn’t take too long).
- Enjoy with Coconut Bowls and Wooden Buddha Spoons!