Butternut Squash and Lentil Dal

Ingredients

• 1 count butternut squash
• 1 cup lentils (dry)
• 1 count yellow onion
• 3 cup vegetable broth
• 1 tsp turmeric
• 1 tsp cumin
• 2 tbsp olive oil

Instructions

1. 1

   Roast cubed butternut squash in the oven until tender.

2. 2

   Cook lentils in vegetable broth until soft.

3. 3

   Sauté onion in olive oil, then add spices.

4. 4

   Combine lentils, squash, and onion mixture in a pot.

5. 5

   Simmer for 5 minutes and serve warm.