- 1 cup dried split red lentils
- ⅓ cup cashews
- 1 leek white and light green part only, chopped and washed
- 3 garlic cloves roughly chopped
- 2 tbsp fresh ginger peeled and roughly chopped
- 2 tsp ground turmeric
- 2 tsp ground cumin
- 3.5 cups carrots peeled and chopped - 1 lb
- 5 cups butternut squash peeled and cubed - 1.4 lb
- 8 cups low sodium vegetable stock
- 1 tbsp lemon juice
- ½ tbsp maple syrup optional
- sea salt flakes to taste, see notes
- freshly cracked black pepper to taste
- Salt: The amount of salt depends on the vegetable stock used; add salt gradually after tasting to suit your preference. You can skip sautéing the leek and spices and add all ingredients directly into the pot for convenience. Adding a red chili is optional if you can tolerate it and want a little heat.
