Coconut Chipotle Lentils
Ingredients
- 1 cup red lentils, rinsed
- 1 15oz can of full fat coconut milk
- 1 15oz can crushed tomatoes
- 1 small white onion, diced
- 2 cups butternut squash, diced into 1/2 inch cubes
- 1 inch fresh ginger, minced
- 1 tbsp minced garlic
- 1 tbsp chipotle powder
- 1 tsp turmeric
- 2 cups water
Preparation
In a medium pot, add onion and sauté until softened, about 2 minutes. Add in garlic and ginger and sauté until fragrant, about 2 minutes. Add remaining ingredients to pot and bring ingredients to a soft boil. Reduce heat to a simmer, cover and allow to cook and thicken for about 25 minutes or until lentils and butternut squash are cooked through and softened. Add salt to taste and stir well before serving
If you have an InstantPot or pressure cooker, you can also cook this recipe using it. Feel free to sauté ingredients as indicated in the recipe. Add remaining ingredients, seal pressure cooker and set to manual pressure for 17 minutes. Use a natural release before unsealing. Stir well and serve